Description

This Easy Breakfast Shakshuka recipe is a hearty and flavorful dish featuring eggs gently simmered in a spiced tomato and sausage sauce, topped with fresh parsley and Parmesan, perfect for a satisfying morning meal. It combines a richness of breakfast sausage, buttery sautéed onions and garlic, and chunky tomatoes to create a thick and savory base, served with toasted bread for dipping.

Ingredients

Scale

Main Ingredients

1 Tbsp olive oil
1/2 lb breakfast sausage
4 Tbsp unsalted butter
1 medium onion (1 cup chopped)
28 oz canned whole peeled tomatoes with juice
1/2 tsp salt
1/4 tsp sugar
4 garlic cloves (1.5 Tbsp minced)
1/4 cup parsley (finely chopped)
5 large eggs
Parmesan cheese, grated (for serving)
Sliced bread, buttered and toasted on a skillet (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Sausage: Place a large 12-inch non-reactive skillet over medium heat and add 1 Tbsp olive oil and breakfast sausage. Sauté for about 5 minutes until the sausage is browned, breaking it up with a spatula. Then transfer the cooked sausage to a plate.
Sauté Onions and Garlic: In the same skillet, melt the butter. Add the chopped onion and sauté for 4-5 minutes until soft and golden. Add the minced garlic and stir for another 30 seconds to release its aroma.
Prepare the Tomato Sauce: Add the canned whole peeled tomatoes along with their juice. Use a spatula to roughly break up the tomatoes. Stir in 1/2 teaspoon salt and 1/4 teaspoon sugar. Reduce the heat and simmer uncovered for 15 minutes, stirring occasionally while breaking the tomatoes into smaller pieces. Simmer until the mixture is thick and saucy enough to create wells for the eggs.
Add the Eggs: Crack 5 eggs gently into the wells created in the tomato sauce. Lightly sprinkle salt over each egg to season.
Finish Cooking and Serve: Sprinkle the cooked sausage evenly around the eggs, then top with finely chopped parsley. Cover the skillet and simmer on low heat for 5-8 minutes, depending on preferred doneness—check at 5 minutes to ensure egg whites are cooked but yolks remain soft and moist. Remove from heat, then serve topped with freshly grated Parmesan and alongside buttered, toasted bread.

Notes

Use a non-reactive skillet (such as stainless steel or enameled cast iron) to prevent any metallic taste from the tomatoes.
Check eggs often while simmering to avoid overcooking; yolks should remain runny or soft based on your preference.
To make it spicier, consider adding a pinch of red chili flakes or chopped jalapeños during the onion sauté step.
Leftovers can be refrigerated and gently reheated; add an extra splash of water or tomato juice if the sauce thickens too much.
Serve with crusty or sourdough bread for best dipping experience.