Shakshuka with Sausage, Vegetables and Eggs

Shakshuka with Sausage, Vegetables and Eggs

Breakfasts, Eggs & Light Meals Naturegrade A

A hearty, flexible one-pan dish that works beautifully for breakfast, lunch or dinner. This colourful shakshuka is also a great way to clear leftover vegetables, canned tomatoes and meat from the fridge. Cooked in a rich tomato base with sausages, vegetables, eggs and cheese, it is satisfying, nourishing and easy to adapt to whatever you have on hand.

10 minutesPrep
15 minutesCook
2Serves

Ingredients

  • ½ onion, sliced
  • 2 baby sweet peppers, cut into small chunks
  • Extra virgin olive oil or butter, for cooking
  • 2–3 clean sausages (without additives and preservatives), cut into chunks
  • ½–1 can San Marzano tomatoes, depending on preference
  • ½ Japanese cucumber, cut into small pieces
  • ½ teaspoon salt, or to taste
  • Smoked paprika, to taste
  • Cayenne pepper, to taste (optional)
  • Freshly shredded Parmigiano Reggiano cheese
  • 2–4 eggs
  • Freshly ground black pepper
  • Fresh basil leaves or parsley
  • Baby spinach or kale (optional)
  • Toasted sourdough, to serve

Cooking Method

  • Heat a pan over low to medium heat with some extra virgin olive oil or butter.
  • Add the sliced onion and baby sweet peppers. Sauté until softened.
  • Add the sausages and cook for a couple of minutes. You can also use minced pork, beef, chicken or another preferred meat.
  • Add the San Marzano tomatoes. Use ½ to 1 can, depending on how rich and tomatoey you want the dish to be.
  • Stir and gently mash the tomatoes. Cook for a couple of minutes to allow the flavours to come together.
  • Add the chopped Japanese cucumber.
  • Season with salt, smoked paprika and cayenne pepper, if using.
  • Sprinkle freshly shredded Parmigiano Reggiano over the sauce.
  • Crack the eggs directly into the pan. Cover and cook for a few minutes, or until the egg whites are set while the yolks remain cooked to your liking.
  • Remove from the heat and finish with freshly ground black pepper and fresh basil, parsley, baby spinach or kale.
  • Serve with some toasted sourdough.

Metabo Principles

  • This recipe is built around a combination of protein, vegetables and natural fats.
  • Eggs, sausage or meat provide protein, while the variety of vegetables adds fibre and nutrients.
  • Using a tomato-based sauce instead of a sugary or highly processed sauce helps keep the sugar load moderate.
  • Extra virgin olive oil, butter and cheese add flavour and satisfaction, making this a filling meal without relying heavily on refined carbohydrates.
  • For a more complete meal, enjoy with a small portion of sourdough bread rather than making bread or other refined carbohydrates the main part of the dish.

Useful Tips

  • This is a great clean-out-the-fridge recipe. Use whatever vegetables or proteins you need to finish.
  • Vegetables that take longer to cook, such as carrots, potatoes, broccoli or sweet potato, should be added earlier.
  • For the best flavour, start with onion, garlic or both.
  • San Marzano canned tomatoes give the dish a richer, deeper tomato flavour. Tomato paste creates a darker and more concentrated sauce, while fresh tomatoes give a lighter result.
  • You can make the sauce in advance and simply reheat it before adding the eggs.
  • Keep the yolks slightly runny if you enjoy dipping your sourdough into the tomato sauce.

Ingredient Substitutions

  • Sausages: Use clean sausages, minced pork, beef, chicken or other leftover cooked meat.
  • Vegetables: Carrots, broccoli, capsicum, sweet peppers, potato, sweet potato, mushrooms, cucumber, spinach or kale can all be used.
  • San Marzano tomatoes: Swap with tomato paste diluted with water or fresh ripe tomatoes.
  • Parmigiano Reggiano: Use another good-quality hard cheese if preferred.
  • Fresh herbs: Basil and parsley can be swapped for other herbs you enjoy.
  • Sourdough: The dish can also be enjoyed on its own if you prefer a lower-carbohydrate meal.