Sausage Shakshuka with Spices and Olive Oil
Ingredients
- Extra virgin olive oil
- Onions
- Garlic
- Bell pepper
- Fresh chilli
- Optional: harissa
- Tinned whole tomatoes (one can for 2 servings)
- Sausages (two)
- Eggs
- Fresh parsley
Spice mix
- Ground cumin
- Ground coriander
- Paprika
- Chilli powder
Preparation
Fry onions and garlic in plenty of extra virgin olive oil, then add pepper and chilli and cook until softened. If short on spices, add a teaspoon of harissa as a cheat.
Prepare a spice mix by combining cumin, coriander, paprika, and chilli powder in the ratio of 2 parts cumin to 1 part each of coriander and paprika, with chilli powder to taste.
Add a can of whole tinned tomatoes and 4 tablespoons of the spice mix to the pan, then simmer the mixture.
Remove meat from two sausages, season it with the same spice mix, divide into small pieces, and add to the sauce to cook through.
Once the sausage is nearly cooked, reduce the heat, create small wells in the sauce, crack eggs into them, cover, and cook until the eggs are set.
Finish by sprinkling with fresh parsley and drizzling generously with Spanish extra virgin olive oil.
Notes
This recipe highlights Spanish extra virgin olive oil, which adds a fruity and balanced flavor and can be used in various dishes like hummus, Bolognese, or salad dressings.
