"Shakshuka is a quick, simple, and delicious breakfast dish. Here is our recipe using Fullblood Wagyu Hot Italian Sausage and Feta cheese. Enjoy!"
Shakshuka with Wagyu Hot Italian Sausage
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Prep time 20mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/2 pound Double 8 Cattle Company Fullblood Wagyu Hot Italian Sausage We are using our Wagyu Hot Italian Sausage Links for this recipe. To simplify and save time, you can buy our Ground Wagyu Hot Italian Sausage in 1 LB packages (no casings).
- 2 tablespoons Olive Oil (divided)
- 1 diced Shallot
- 4 cloves diced Garlic
- 1 diced Red Bell Pepper
- 1 diced Poblano Pepper
- 1 teaspoon Chili Powder
- pinch Cayenne Pepper
- 1 tablespoon Ground Cumin
- 1 tablespoon Paprika
- 2 cups Canned Diced Tomatoes
- 5 Eggs
- 1/4 cup Feta
- 2 tablespoons Cilantro
- Salt (to season)
- Freshly Ground Black Pepper (to season)
Method
Step 1
PREPARING THE SHAKSHUKA Preheat your oven to 425°F. Place a cast iron skillet over medium-high heat. If using our Fullblood Wagyu Hot Italian Sausage Links, split the casings of the sausage, and remove the meat. Discard the casings. Add 1 tablespoon of olive oil in the skillet, and brown the sausage in the skillet until fully cooked. Strain, and remove the cooked sausage from the skillet. Dice the shallot, red bell pepper, poblano pepper, and garlic cloves. Place them in the skillet with 1 tablespoon of olive oil. Cook for 3 minutes. Add the spices (chili powder, cayenne pepper, ground cumin, and paprika), and cook until fragrant. Add the 2 cups of diced tomatoes with juice to the skillet. Return the brown/cooked Fullblood Wagyu Hot Italian sausage to the skillet as well. Stir to combine, and season everything with salt and freshly ground black pepper. Bring the skillet to a simmer. Use the back of a spoon to create 4 wells in the dish. Crack the eggs directly into the wells (1 egg per well).
Step 2
Place the skillet in the preheated oven (at 425°F) and cook for 10-15 minutes or until the eggs are done to your liking. Remove the skillet from the oven, and top with crumbled feta and fresh cilantro. Serve warm with some crunchy bread, and enjoy!