Shakshuka with Sausage and Ricotta
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Shakshuka is one of those dishes that looks super impressive but it’s actually really easy to make. And a Pyrex Deep glass baking dish makes it even easier. In this version, we’ve added sausage and ricotta to the tomato mixture to make it even more hearty. Once you add your base to the baking dish, carefully ladle eggs on top so they can poach to perfection in the oven. Need a vegetarian option too? The Pyrex Little is the ideal size for making smaller portions.
Ingredients
Shakshuka with Sausage and Ricotta
1 pound fresh sausage, casings removed and crumbled
2 tablespoons extra-virgin olive oil
2 large yellow onions, diced
6 garlic cloves, minced
Fine sea salt and freshly ground black pepper, as needed
4 or 5 large red bell peppers (2 pounds), sliced
¼ cup tomato paste
4 teaspoons smoked paprika
4 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
Two 28-ounce cans crushed tomatoes
3 tablespoons honey
6 large eggs
To Garnish
¼ cup ricotta salata
2 tablespoons extra-virgin olive oil
¼ cup mixed soft herbs (like parsley, dill and chives), chopped
Fresh, crusty bread, for serving
Vegetarian Shakshuka
Prep: 10 min Cook: 40 min Total: 50 min
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
Fine sea salt and freshly ground black pepper, as needed
1 large red bell pepper, sliced
1 tablespoon tomato paste
2 teaspoons smoked paprika
2 teaspoons sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ cup cooked chickpeas
One 14-ounce can crushed tomatoes
2 teaspoons honey
2 large eggs
To Garnish
2 tablespoons ricotta salata
2 teaspoons extra-virgin olive oil
2 tablespoons mixed soft herbs (such as parsley, dill and chives), chopped
Fresh, crusty bread, for serving
Directions
Shakshuka with Sausage and Ricotta
1. With a rack in the center position, preheat the oven to 375°F.
2. In a large skillet, add the crumbled sausage and cook over medium heat until the sausage is golden brown, 6 to 8 minutes. Transfer to a small plate and reserve.
3. Add the oil, onions and garlic to the skillet. Season with salt and pepper. Cook over medium heat until the onions are translucent, 10 minutes.
4. Add the bell peppers and cook until slightly tender, 8 to 10 minutes. Add the tomato paste and continue to cook over medium heat, stirring well, until the tomato paste is caramelized, 5 minutes.
5. Add the smoked paprika, sweet paprika, cumin and coriander, and cook until the spices are fragrant, about 3 minutes.
6. Add the diced tomatoes, honey and reserved cooked sausage. Simmer until the peppers are jammy and the tomatoes are slightly reduced, 20 to 30 minutes. Season to taste with salt and black pepper.
7. Transfer the tomato mixture to a Deep Pyrex dish. Use the back of a ladle to make 6 indentations in the sauce.
8. Crack an egg into the ladle, then carefully slip it into an indentation. Repeat with the remaining eggs.
9. Cover the dish with a large baking sheet and bake until the eggs are cooked to the desired doneness, 15 to 18 minutes for soft, runny yolks and 35 minutes for firm yolks.
10. Remove the shakshuka from the oven and crumble the ricotta salata on top. Drizzle with the olive oil and scatter the herbs across the surface. Serve warm with lots of fresh, crusty bread.
Vegetarian Shakshuka
1. With a rack in the center position, preheat the oven to 375°F.
2. Heat the olive oil in a small pan over medium heat. Add the onions and garlic and cook over medium heat until the onions are translucent, 8 minutes. Season with salt and pepper.
3. Add the sliced bell peppers and cook until the peppers are slightly tender, 6 minutes. Add the tomato paste and continue to cook over medium heat, stirring well, until the tomato paste is caramelized, 2 to 3 minutes.
4. Add the smoked paprika, sweet paprika, cumin and coriander, and cook until the spices are fragrant, about 3 minutes.
5. Add the diced tomatoes, honey and chickpeas. Simmer until the peppers are jammy and the tomatoes are slightly reduced, 15 to 20 minutes. Season to taste with salt and black pepper.
6. Transfer the tomato mixture to a Little Pyrex dish. Use the back of a ladle to make 2 indentations in the sauce.
7. Crack an egg into the ladle, then carefully slip it into an indentation. Repeat with the second egg.
8. Cover the dish with a large baking sheet and bake until the eggs are cooked to the desired doneness, 13 to 15 minutes for soft, runny yolks and 25 minutes for firm yolks.
9. Remove the shakshuka from the oven and crumble the ricotta salata on top. Drizzle with olive oil and scatter the herbs across the surface. Serve warm with lots of fresh, crusty bread.
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.