Description

A bold and savory shakshuka featuring spiced ground sausage, poached eggs in a rich tomato-harissa sauce, topped with creamy avocado, crumbled feta, and fresh herbs. Perfect for a hearty brunch or dinner with crusty bread.

Ingredients

Units Scale

1 lb ground sausage
1/2 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tbsp harissa
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp paprika
Pinch of kosher salt + black pepper
28 oz can crushed tomatoes
1–2 cups fresh spinach
3 eggs
1 baguette, sliced
Olive oil, for toasting bread (optional)
4 oz feta cheese, crumbled (garnish)
1 avocado, sliced (garnish)
Fresh Italian parsley (garnish)
Microgreens (garnish)
Edible flowers (garnish)
Red pepper flakes (garnish)

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Instructions

In a large skillet over medium heat, crumble and brown the sausage for about 10 minutes.
Add chopped onion and red bell pepper. Sauté until softened, about 5 minutes.
Stir in garlic, harissa, cayenne, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Add crushed tomatoes and spinach. Simmer uncovered for 10–15 minutes until the sauce is slightly thickened.
Meanwhile, toast sliced baguette in a skillet with olive oil if desired.
Create three small wells in the sauce and crack an egg into each. Cover and cook for 4–6 minutes until the eggs are just set.
Remove from heat and top with feta, avocado, parsley, microgreens, edible flowers, and red pepper flakes.
Serve immediately with toasted baguette for dipping.

Notes

Use spicy or mild sausage depending on your heat preference.
Cover loosely while cooking eggs to prevent overcooking the yolks.
Swap spinach for kale or arugula if preferred.
Garnishes like microgreens and edible flowers add visual appeal but can be omitted.

Nutrition

Serving Size: 1 portion with baguette
Calories: 520 kcal
Sugar: 7g
Sodium: 940mg
Fat: 35g
Saturated Fat: 11g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 27g
Cholesterol: 235mg