Brinner (breakfast for dinner) has always been my kind of thing. Especially the hearty breakfast-style with eggs, sausage and/or bacon. These are usually to hearty for me to stomach first thing in the morning.
Shakshouka is traditionally a Middle Eastern/North African breakfast dish. You can find variations of these poached eggs in tomato and bell pepper sauce in Israel, Tunesia, Turkey…
I have to thank my mom for my familiarity with this dish. She says that the version she knows and made for us growing up is of Armenian origin – of all things!
Of course, I developed my own little version of Shakshuka. Typically, when eaten for breakfast you would just use some bread to dunk up the egg and tomato sauce right out of the skillet.
For my brinner version I add slices of hearty Farmer’s sausage to the sauce and I serve it together with a starchy side like brown rice or quinoa (or a mix of both, when I am feeling particularly controversial )
If you have bit of a hardier stomach first thing in the morning (more like my husband and less like me) this Shakshuka version can be an amazing breakfast (with or without sausage).
For a vegetarian meal just omit the sausage and to make this gluten-free ensure the sausage you add contains no gluten or also leave out the sausage.
- 2 tablespoons olive oil
- ½ pound sliced sausage, I use smoked Farmer's sausage
- 1 large onion, dices
- 2 garlic cloves, minced
- 1 bell pepper, thinly sliced
- 1 14 ounce can dices tomatoes
- 1 cup chopped fresh tomatoes (from 2 medium tomatoes)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- ½ teaspoon chili powder
- 1 teaspoon salt
- 4-6 eggs
- ½ teaspoon freshly ground black pepper
- chopped parley, for garnish
- Heat the oil in a large pan, add sausage slices and brown over medium heat.
- Add onions, garlic, bell pepper and saute covered until softened.
- Mix the diced tomatoes with chopped basil and spices. Add to pan together with fresh tomatoes and cook covered until the tomatoes have softened (~ 5 min).
- Make indentations in the sauce and crack eggs into pan. Cook until eggs are firm but not dry.
- Sprinkle with black pepper and chopped parsley.
- Serve with a starch (rice, pasta) for dinner or tunk eggs and sauce with bread/toast for breakfast.