Shakshouka.

I used to hate cooking. Literally despised it. If someone told me I’d be developing my own recipes at some point in my life and actually enjoy it, I’d probably laugh and secretly think they were nuts. But here we are, still testing and developing dishes and sharing them on here. I love nutrition and I love sharing my recipes with you all! Thanks for your support too, friends! It’s always nice to find out people are following along and this blog isn’t just being fired out into the internet abyss.

Shakshouka is a Mediterranean, middle eastern and Maghreb region of North Africa dish. Traditionally, shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and commonly spiced with cumin, paprika, cayenne and nutmeg. The word ‘Shakshouka’ is an arabic slang word for ‘a mixture’, so all ingredients are in a single skillet and come together to make the most tasty meal. It’s normally eaten with bread or pita which is used to soak up the sauce and is commonly eaten for breakfast.

Personally, I think this dish is also great for a quick dinner. I put my own twist on things and came up with this little recipe. This can be done with or without sausage and just eggs alone. MY secret ingredient to all things tomato sauce? Orange zest and fresh squeezed orange juice. Sounds like a gross combo, I know, but it is MAGICAL. It takes the bitter flavour from the tomato sauce and gives it a light sweet taste without being overpowering. Don’t believe me? Try it! I promise you won’t be let down.

This dish can be whole30 compliant or vegetarian. You can replace the bread with some roasted potatoes (like i did) and use them to scoop up that extra sauce. YUM!

Sincerely,

Les

Yields 3 servings

Ingredients:

• 1 package of compliant pork sausages. (I used a mild italian Sobey’s brand. I believe it was called Sensations?)
• 6 eggs
• 1/2 cup yellow onion (diced)
• 1 can crushed tomatoes (you want a good brand here. Go for the fancier more expensive italian canned brand)
• 5 cloves of garlic (smashed with side of knife)
• 2 sprigs fresh oregano
• 2 sprigs of fresh basil
• 1 sprig fresh thyme
• salt and pepper to taste
• zest of half a navel orange (outer skin only)
• juice of half a navel orange
• 2 tbsps good quality olive oil
• fresh basil for garnish
• 6 small white potatoes.
• avo oil and salt (enough to toss potatoes)

Method:

Start by cutting potato into chunks, toss in avo oil and salt and add to air fryer set for 15 mins (or your air fryers instructions. If you don’t have an air fryer, pop the potatoes in the oven on a baking sheet and bake at 425 for 25 -30 mins tossing halfway.

In a covered skillet, fry sausages until fully cooked (internal temp reached for pork) turning often to brown on all sides. I like to cover the skillet as the sausages cook faster. Set sausages aside. In the same skillet, heat olive oil over medium heat and add smash garlic cloves and onion and allow onion to soften. Add orange zest and orange juice allowing to simmer and thicken ( about 2 mins). Carefully add can of crushed tomatoes and stir until combined. Season with salt and pepper to taste. Add herbs and allow mixture to simmer and thicken (about 7-10 mins). Remove garlic, and herbs from the sauce. While the sauce is simmering, cut the sausages on a 45 so you create a longer slice. Arrange the sausage in three lines crossing the middle of the skillet (this will create 6 spaces for your eggs so that they stay put and don’t leak into one another). Carefully crack an egg into each little well. Allow the eggs to poach on the stove by adding the lid and simmering on low. Once the whites have firmed (a runny yolk is just amazing in this dish) sprinkle eggs with a little salt and pepper and garnish with basil chiffonade. Serve with a side of potatoes (or sourdough bread or pita if you like). Enjoy!