Spicy, Sweet, and Savory! Sausage-Loaded Shakshuka (Eggs in Hell)
Perfect for beer snacks or brunch! Shakshuka recipe loaded with Johnsonville sausage and colorful vegetables.
Introducing ‘Shakshuka’, a Mediterranean dish also known as ‘Eggs in Hell’ in Korea! Today, we’re sharing a Shakshuka recipe that creates a hearty and delicious meal with the rich flavor of Johnsonville sausage and aromatic vegetables. The fantastic combination of spicy tomato sauce and soft eggs will deliver an unforgettable taste. Serve it with bread for a wonderful beer snack or brunch!
Main Ingredients- 3 Johnsonville sausages (cut into bite-sized pieces)
- 1/2 onion (chopped into large pieces)
- 4 cloves garlic (coarsely minced with a knife)
- 1 mini bell pepper (chopped into large pieces)
- 1 mini bell pepper (chopped into large pieces)
- 3 fresh eggs
- 500ml store-bought tomato sauce (Arrabbiata)
- 100ml water
- 40g mozzarella cheese (adjust to taste)
- 3 Tbsp olive oil
- Pinch of salt
- Pinch of black pepper
- Pinch of parsley flakes (for garnish)
Optional Ingredients- A few fresh basil leaves (for enhanced flavor!)
- A few fresh basil leaves (for enhanced flavor!)
Cooking Instructions
Step 1
First, cut the Johnsonville sausages into bite-sized pieces, about 2-3 cm in length. You can cut them slightly larger as they may shrink a bit during cooking.
Step 2
Chop the onion and mini bell peppers into large pieces. Cutting them this way helps to bring out their natural sweetness and maintain a satisfying texture.
Step 3
Coarsely mince the garlic using a knife. Lightly smash the cloves with the side of your knife first, then chop. Avoid mincing too finely, as this can cause the flavor to dissipate. Slightly chunky garlic is key to a rich aroma.
Step 4
Heat a pan over medium heat and add 3 tablespoons of olive oil. Add the minced garlic and sauté gently until fragrant, being careful not to burn it. Once the aroma is noticeable, add the large-chopped onion and bell peppers and cook together.
Step 5
Once the vegetables start to become translucent, add the sliced Johnsonville sausages and stir-fry briefly to combine everything. The sausages will brown slightly, adding delicious flavor.
Step 6
Pour in 500ml of the store-bought Arrabbiata tomato sauce and 100ml of water. Stir well, bring to a simmer, then reduce the heat to medium-low. Let it cook for about 3 minutes to allow the ingredients to absorb the sauce and finish cooking. If the sauce becomes too thick, add a little more water.
Step 7
Once the sauce has slightly reduced, season with a pinch of salt and black pepper. (Remember, the sausage and sauce already contain salt, so taste and adjust carefully.) Now, generously sprinkle the mozzarella cheese over the top, as much as you like! The melting cheese will create a fantastic visual appeal.
Step 8
Create small wells in the sauce and carefully crack one egg into each space. Try not to break the yolks. Cover the pan and cook over low heat for about 5-7 minutes, or until the egg whites are set and the yolks are still runny (sunny-side up). If you prefer fully cooked yolks, simply cover and cook for a few minutes longer.
Step 9
Finally, sprinkle the chopped parsley flakes over the top for a splash of color. Add the fresh basil leaves, torn roughly by hand, to finish. (Basil is optional, so you can omit it.) Serve hot with crusty bread for dipping into the delicious sauce – a truly wonderful meal!
