A recipe for munching and brunching today…
Shakshouka is a dish that has recently found fame on instagram – it is posted almost as frequently as the perennial avocado toast and you are unlikely to scroll down your feed on a Sunday (brunching day) without it popping up. The recipe originates from the middle east and it consists of eggs that are poached in a spiced tomato sauce. Other ingredients are often combined into the sauce such as meats or beans but this varies from region to region.
I have added sausage meatballs and sweet potato to this shakshouka recipe and suggested an optional sprinkling of coriander to top it all off. For me coriander is never optional – I love it and can not get enough of it: if you are not a fan however then any fresh herb would be a wonderful substitute. Coriander is definitely the marmite of herbs – you either love love love it or cannot stand it! My final note before I actually get down to writing the recipe is a tin of cooked black beans or chick peas would make a delicious alternative to the sausage if you are vegetarian or maybe after a slightly lighter meal!
Serves 2 (for a big serving or 4 for a smaller one – just add 2 more eggs)
Prep time: 10 minutes
Cooking time: 35 minutes
Ingredients
- 1 tbsp olive oil
- 300 g sausage meat
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 1 sweet potato, peeled and chopped into small chunks
- 2 tsp paprika
- 2 tsp ground coriander
- 1 tsp chili flakes
- 400 g can of chopped tomatoes
- 2 eggs
- large handful of fresh coriander
- salt and pepper
Method
- Set your grill to 280 degrees.
- Season the sausage meat with salt and pepper and shape into approximately 8 meatballs. Heat up the olive oil in a medium sized frying pan on a medium heat and then fry the meatballs off until they have browned up a little. Remove them from the pan and set to one side.
- Remove the leaves from the coriander stalks and then finely slice the stalks. Add them to the pan alongside the onion and garlic and fry for five minutes until soft. There should be enough oil from the sausages in the pan but if not add a little more olive oil. Pour the sweet potato to the pan and then add 1 tsp paprika, 1 tsp chili flakes and 1 tsp of ground coriander. Fry for another five minutes and then pour the tomato sauce over everything, season with salt, pepper and the remaining spices and stir to combine.
- Evenly place the sausages in the tomato sauce and leave everything to bubble away for 15 minutes.
- Use the back of a wooden spoon to make wells in the sauce and then crack the eggs into the wells. Leave the pan on the hob for 5 minutes and then transfer to the grill just to ensure that the eggs are cooked through.
- Sprinkle over the fresh coriander and serve with crusty bread for a delicious and warming dish perfect for any time of day!
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer. I have also recently joined Pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.
Looks amazing
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Thanks so much! 🙂
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I’ve been doing chakchouka ( you can spell it how you like) for a while and at first it’s complex enough in its basic form, but when you know what you’re doing, a few extras like this is a great idea. I will definitely be trying it.
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Yeah it is also delicious when it is just eggs. Generally a wonderful dish 🙂
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What are the extra you have done and any recommendations
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Reblogged this on sherrinific's Blog and commented:
A different version of the shakshouka . Will try this out definitely
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Mm! I’ve been wanting to try Shakshuka for awhile now. It is a very Whole30 dish! Your recipe sounds delicious. I’m definitely going to give it a try! Thanks 🙂
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Amazing, thanks so much! I hope that you enjoy it 🙂
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Love your photos and presentation!! So tempting 🙂
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Thanks very much! 🙂
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What type of sausagemeat did you use? I can see this working with pork, especially Gloucester Old Spot, or Moroccan lamb.
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I used Lincolnshire pork sausage. I love the idea of a Moroccan lamb sausage in it though! Would work wonderfully.
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Ah yes, Lincolnshire works. I’m lucky, a local butcher makes lots of different sausages, including Moroccan lamb.
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I have poached eggs regularly, but I never thought of cooking them in anything but water. What an eye-opener!
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Haha I do also love the the regular poached eggs but this is a very flavoursome dish!
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This looks fab! We will have to try this out… my toddler doesn’t like spicy food but my husband and I love it!
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Thank you – you could also just avoid adding the chili flakes for a milder version of it 🙂
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Reblogged this on Recipe Dreams and commented:
Got me on sausage…
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Oohhhh yes! I love shakshouka but always felt it was a bit light.. I often make it for dinner. The addition of sweet potatoes and sausage sounds positively divine!
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Thanks very much – I agree it makes it into a more substantial meal!
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This looks delicious!
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Thank you 🙂
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Yum! I’ve never tried shakshouka, but I’ve seen how popular it has been lately, and I’ve always been looking for a good recipe. This sounds amazing, and I’ll be sure to try it soon and maybe even instagram it! ;p
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Haha ah amazing! I hope that you enjoy it if you give it a try 🙂
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I made the shakshouka for dinner last night, hoping that everyone would be satisfied, and everyone loved it- even the picky eaters in my family! I will definitely by making this a lot more. I got so many compliments and it was absolutely delicious! 😀 🍛
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Ah that makes me so happy! Thanks for making it and lovely to hear that everyone enjoyed it!
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these look very yummy 🙂
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Thanks so much! 🙂
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your welcome
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I love sweet potatoes and anything that has sweet potatoes in it
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I am exactly the same! 🙂
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That looks delicious!
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Thanks so much! 🙂
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Wow I have never heard of this before but it looks absolutely delicious! I especially like the runny egg yolks!
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Ah thanks so much! 🙂
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This looks amazing! I first had shakshouka bizarrely when I was on a Trek America trip in California. There was a guy and a girl from Israel on the trip and they each made the dish and we had to vote which was the best!
I’ve never tried to make it myself but this loos delicious so I’ll have to give it a try.
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Ah that sounds amazing – it is such a wonderful dish! 🙂
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Looks and sounds delicious! This dish is new to me, but now I want to try it.
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Ah thank you, I hope that you enjoy it! 🙂
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Looks amazing!
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Thank you 🙂
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oh it looks delicious! We do a familiar dish in Morocco. Love the pictures btw
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Thank you very much! Yes I ate it in Morocco myself and loved it 🙂
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I love shashouka! It’s simple but very satisfying. I’ve made different variations but not with meatballs. It seems like a great idea to make it more substantial and even more delicious. Thank you!
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Hello,
Everything on this blog looks so exceptionally delicious…
One day you will be famous!
Silla
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Ah that is so sweet of you, thank you 🙂
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looks insane!
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Thanks so much!
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Looks amazing. I am drooling just looking at it.
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Ah thanks so much! 🙂
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I looove shakshouka! Its like the best dish ever👌
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It is sooo delicious!
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Beautiful presentation!
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Thank you! 🙂
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This looks yummy…hopefully I get to try this!
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Thank you – if you do I hope that you enjoy it!
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Looks great! I’ve nominated you on my blog today for liebster award so more people can appreciate your lush food! X
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Ah thank you so much! How lovely of you!! I hugely appreciate that! xxx
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I love to cook, and I love your recipes…thanks
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Ah fab! Thank you!
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U certainly took amazing pictures !!!
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Thanks so much 🙂
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Thanks for this recipe and especially the chick peas and black bean idea – I hope to try it soon.
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Thank you – enjoy!
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I didn’t know there was a sausage and sweet potato shakshouka recipe. Have to try this. Please read my blog on the regular shakshouka https://goo.gl/qPCDVQ
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Thank you, I will do ::)
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Reblogged this on The Leaky Quill and commented:
I love the way Rosie incorporates vegetables into the breakfast meal. They are mostly forgotten and yet bring such vibrancy to a meal often fettered with too much fat and too many simple carbs. I’m keeping my eye on you Rosie.
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