Shakshuka – It’s what’s for Breakfast

This is what traditional Shakshuka looks like

This is what traditional Shakshuka looks like. My version is slightly different

Back in October 2010 I  had the privilege of traveling to Israel for a business conference. While I was there I noticed a popular breakfast dish call shakshuka, which is basically eggs covered in a spicy tomato sauce. This dish was so good that I ate it nearly every morning for the week I was there. When I returned to the states I was inspired to make my own version of this dish. I made a few changes most notably adding sausage and scrambling the eggs. I did this for two reasons:

  1. Spicy sausage is straight delicious and as a bonus it also increased the protein content of the meal
  2. The scramble eggs were easier to cook and work better for left overs.

I found that my version is not only easy to cook, but it provides left overs allowing you to easy prep several meals at one time!

The recipe is listed below:


  • 1 dozen eggs
  • 1-lb hot Italian sausage (or sausage of your choice) I prefer Trader Joe’s Italian sausage because it has no preservatives and natural  ingredients
  • 1 large onion (optional)
  • 3 tablespoons butter
  • 1 tablespoon of crushed red pepper (more if you want it spicier)
  • 2-14.5 ounce cans of organic diced tomatoes (the diced tomatoes with green chilies is also good in this dish!)
  • mozzarella or Monterey jack cheese

You will need 1 large pan and 1 large pot.

Add the 1 tablespoons of butter to the pan, slowly melt, then take the sausage out of the casing (if it is in casing), then start to fry the sausage on medium heat. While cooking break-up the sausage with spatula or large spoon. While sausage is cooking chop the onion, for this dish, I like the onions to be “stringy”. When the sausage is almost cooked add the onions to the pan and cook until the onions become soft.

While the sausage and onions are cooking beat a dozen eggs in a bowl. Once the onions are soft add transfer the sausage and onions to a large pot, then add the tomato sauce, crushed red pepper, and 2 tablespoons of butter to the same pot and cook on low heat.

While the sausage, onions, and tomatoes are simmering it is time to cook the eggs. Use the same pan that the sausage and onions were cooked in since it is nice and “seasoned” with the flavors of the sausage and onions. Scramble the eggs and add salt and pepper.  Once the eggs are fully cooked transfer to the same large pot, add the cheese and continue to simmer for about 5-mins until cheese is fully melted.

That’s it! You now have breakfast for the entire week!

Here is a video* on how to make Shakshuka.

*The video starts at the shakshuka recipe, however if you watch the entire video you will learn a lot about intermitted fasting as well. So it is recommended to watch the whole video.


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