Shakshuka, Eggs Poached in Tomato Sauce makes a wonderful meal for breakfast, lunch or dinner. It is a very popular dish in Israel and Middle East. The original recipe is without sausage but I had to add my own little twist to it. This recipe requires minimal, simple ingredients and very easy and not time consuming to make. I love having some crusty bread with that will mop up the delicious sauce. It is another chance to have eggs for dinner; not just for breakfast. Hope you enjoy as much as we did.
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, thinly sliced
4 medium tomatoes, coarsely chopped
4 large eggs
1/2 lb. Italian sausage (I used Hot)
Salt and black pepper to taste
1 tsp. sweet paprika
2 Tbsp. feta cheese, crumbled
Chopped cilantro, for serving
Heat oil in a skillet over medium-low heat. Sauté onions for about 2-3 minutes. Add sausage, mix breaking down to small pieces. Add tomatoes, stir in paprika, season with salt and pepper to your taste; cook stirring occasionally, until the tomatoes break down and get saucy, and sausage fully cooked about 7 minutes.
Make 4 divots in the mixture with the back of a spoon, and gently crack an egg into each divot.
Cover, and let cook until the eggs are set to your liking. Sprinkle the eggs with a bit of salt and pepper. Sprinkle with feta and fresh cilantro. Serve with crusty bread.