Hey everyone! Al here, back with another delicious and flavorful recipe that you simply must try for breakfast or brunch. Today, we’re diving into the heart of Middle Eastern cuisine with a twist—Shakshuka with Spiced Lamb Sausage.
Shakshuka is one of those dishes that’s perfect for a leisurely weekend breakfast. It’s loaded with rich tomatoes, aromatic spices, and perfectly poached eggs. But today, I thought we’d shake things up a bit and add spiced lamb sausage. Trust me, this addition takes the dish to a whole new level of deliciousness!
A little backstory: I first came across Shakshuka during a trip to a local farmers’ market where a vendor was passionately describing this dish to a curious crowd. Originally, a North African dish, Shakshuka has made its way into Middle Eastern cuisine and found its spot in the hearts of many food enthusiasts around the world, including mine. The combination of simmering tomatoes, peppers, and perfectly cooked eggs is hard to resist.
Now, what sets this version apart is the spiced lamb sausage. The blend of cumin, coriander, smoked paprika, and a hint of cinnamon and cayenne complements the rich lamb, creating a depth of flavor that is simply unbeatable. It’s a bit luxurious, a bit comforting, and completely satisfying.
So, let’s get straight to the kitchen and whip up this warming, hearty dish. It’s simpler than you might think, and I promise it’s worth every bit of effort!
### Ingredients:
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 lb (450g) lamb sausage, sliced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– 1 can (14 oz/400g) crushed tomatoes
– 1 tsp sugar
– Salt and pepper to taste
– 4 large eggs
– 1/4 cup (60ml) water
– Fresh parsley, chopped, for garnish
– Crumbled feta cheese, for garnish
– Pita bread or crusty bread, for serving
### Method:
1. **Heat the olive oil**: In a large skillet, heat 2 tbsp of olive oil over medium heat.
2. **Sauté the onions and peppers**: Add the finely chopped onion and diced red bell pepper. Sauté for about 5-7 minutes until they are softened.
3. **Add garlic and spices**: Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
4. **Cook the sausage**: Add the sliced lamb sausage to the skillet. Cook for about 5-7 minutes until browned and cooked through.
5. **Add tomatoes and seasonings**: Pour in the can of crushed tomatoes and add 1 tsp of sugar. Season with salt and pepper to taste. Stir well to combine.
6. **Simmer**: Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
7. **Prepare to add the eggs**: Make four small wells in the tomato sauce. Crack an egg into each well.
8. **Cover and cook the eggs**: Pour in 1/4 cup (60ml) of water around the edges. Cover the skillet with a lid and cook on low heat for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
9. **Garnish**: Remove the skillet from the heat. Sprinkle with chopped fresh parsley and crumbled feta cheese.
10. **Serve**: Serve the shakshuka hot with pita bread or crusty bread on the side.
The beauty of shakshuka lies in its adaptability. You can tweak the spicing to your liking, add extra veggies, or even experiment with different types of sausage. The possibilities are truly endless.
I like to serve this with warm pita or a thick slice of crusty bread to mop up all that delicious sauce. Trust me, once you’ve tried this Shakshuka with Spiced Lamb Sausage, you’ll want to make it a regular feature in your breakfast (or brunch) rotation.
Enjoy this savory breakfast treat, and don’t forget to share your creations with me! Leave a comment below or tag me on social media. Happy cooking!
Cheers,
Al
Ingredients
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 lb (450g) lamb sausage, sliced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– 1 can (14 oz/400g) crushed tomatoes
– 1 tsp sugar
– Salt and pepper to taste
– 4 large eggs
– 1/4 cup (60ml) water
– Fresh parsley, chopped, for garnish
– Crumbled feta cheese, for garnish
– Pita bread or crusty bread, for serving
Method
1. **Heat the olive oil**: In a large skillet, heat 2 tbsp of olive oil over medium heat.
2. **Sauté the onions and peppers**: Add the finely chopped onion and diced red bell pepper. Sauté for about 5-7 minutes until they are softened.
3. **Add garlic and spices**: Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
4. **Cook the sausage**: Add the sliced lamb sausage to the skillet. Cook for about 5-7 minutes until browned and cooked through.
5. **Add tomatoes and seasonings**: Pour in the can of crushed tomatoes and add 1 tsp of sugar. Season with salt and pepper to taste. Stir well to combine.
6. **Simmer**: Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
7. **Prepare to add the eggs**: Make four small wells in the tomato sauce. Crack an egg into each well.
8. **Cover and cook the eggs**: Pour in 1/4 cup (60ml) of water around the edges. Cover the skillet with a lid and cook on low heat for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
9. **Garnish**: Remove the skillet from the heat. Sprinkle with chopped fresh parsley and crumbled feta cheese.
10. **Serve**: Serve the shakshuka hot with pita bread or crusty bread on the side.
