This take on the classic spicy Middle-Eastern breakfast shakshuka gets bulked up with potatoes and sausage to make it a satisfying meal for anytime of day. Knowing that the leftovers freeze well for the next time whenever the craving for comfort food strikes? That’s just an added bonus.
- 2tablespoons olive oil
- 1large onion, chopped
- 6large cloves garlic, minced
- 1/2 pound hot Italian sausage
- 1/2 poundsmall thin-skinned potatoes, thinly sliced
- 1 tablespoonras el hanout (a spice blend you can buy in specialty or Middle Eastern markets))
- Sea salt
- 1can (28 ounces)crushed tomatoes
- 1 tablespoon harissa
- Chopped cilantro, for garnish (optional)
- In a large frying pan, heat olive oil over medium heat.
- Add onions and sauté until soft and translucent, stirring occasionally. Add garlic and cook for 1 to 2 minutes more, until fragrant.
- Remove sausage from casings and add to pan. Chop up in pan with back of a wooden spoon and brown on all sides, about 3 to 4 minutes.
- Add potatoes, ras el hanout, and sea salt to taste. Stir to mix in spices and let cook for 10 to 15 minutes or until potatoes begin to soften, flipping potatoes occasionally to ensure they cook evenly.
- Add tomatoes and harissa, bring to a simmer, and cook until potatoes are fully tender when pierced with a fork.
- Make four wells in tomato sauce, and gently crack eggs into wells. Cover pan and cook until eggs are set but yolks are still slightly runny, about 6 to 7 minutes.
- Taste for seasoning and adjust if necessary. Serve topped with cilantro, if desired.