Easy Shakshuka Recipe #shorts

By Natasha's Kitchen · 25 min

Ingredients

Instructions

1. Heat a 12-inch non-reactive skillet over medium heat with 1 Tbsp olive oil, brown the breakfast sausage for about 5 minutes, breaking it up, then move it to a plate.
2. Melt the butter in the same pan, add the diced onion and cook 4-5 minutes until soft and golden. Add the garlic and stir for 30 seconds.
3. Add the tomatoes with their juice and break them up with a spatula. Stir in 1/2 tsp salt and 1/4 tsp sugar, lower the heat and simmer uncovered for 15 minutes, stirring now and then and breaking the tomatoes into smaller pieces, until the sauce is thick enough to hold wells for the eggs.
4. Make 5 wells in the sauce, crack an egg into each, and lightly sprinkle salt over each egg.
5. Scatter the cooked sausage around the eggs and top with the parsley. Cover and simmer on low heat for 5-8 minutes (check at 5 minutes) until the whites are set and the yolks are still soft and moist.
6. Take off the heat and serve with grated Parmesan and the buttered, toasted bread.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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