Shakshuka with Kale and Sausage

Print Recipe
Shakshuka with Kale and Sausage
Shakshuka with Kale and Sausage
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp organic ghee or other cooking fat of choice
  • 1 small onion diced
  • 1 red bell pepper diced
  • 3-4 cloves garlic minced
  • 2 links chorizo or andouille sausage pre-cooked and chopped
  • 28 oz peeled plum tomatoes half drain and tomatoes roughly chopped
  • 1 tsp chili powder
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • Dash cayenne optional for extra spicy
  • Small bunch fresh kale or large handful roughly chopped
  • 6 eggs
  • Salt and pepper
  • Fresh parsley chopped for garnish
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp organic ghee or other cooking fat of choice
  • 1 small onion diced
  • 1 red bell pepper diced
  • 3-4 cloves garlic minced
  • 2 links chorizo or andouille sausage pre-cooked and chopped
  • 28 oz peeled plum tomatoes half drain and tomatoes roughly chopped
  • 1 tsp chili powder
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • Dash cayenne optional for extra spicy
  • Small bunch fresh kale or large handful roughly chopped
  • 6 eggs
  • Salt and pepper
  • Fresh parsley chopped for garnish
Shakshuka with Kale and Sausage
Instructions
  1. Preheat your oven to 400 degrees (to bake the eggs at the end), heat a large cast iron skillet over medium heat and add the ghee or other cooking fat.
  2. Once skillet is hot, add the onions and peppers and cook until the onions are translucent, stirring, then add the garlic and sausage and cook 2-3 more minutes.
  3. Once the sausage begins to brown, add the tomatoes and spices and simmer for 5-8 minutes until the sauce thickens, stir in the chopped kale and continue to cook so the kale wilts**
  4. Create 6 spaces in the mixture and crack each egg right into the skillet, careful not to break the yolks. Sprinkle with salt and bake in the preheated oven for 10-15 minutes until eggs are cooked to preference. Remove from oven and garnish with chopped parsley before serving hot. Serve alone or with potatoes for a filling and delicious Paleo meal.


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