Chicken Sausage & Veggie Loaded Shakshuka

Chicken Sausage & Veggie Loaded Shakshuka

Shakshuka is a traditional breakfast recipe in Mediterranean cultures. Gilbert’s chicken sausage adds some extra protein and flavor without changing the ease of prep.

Recipe by Rachel’s Healthy Plate
Ingredients
  • 2 Gilbert’s chicken sausages, any variety, sliced into 1/4 inch pieces (we used Smoked Gouda)
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 14 oz can crushed tomatoes
  • 14 oz can fire roasted diced tomatoes
  • 1/2 onion, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 2 handfuls of baby spinach, roughly chopped
  • 4 eggs
  • 2 tsp paprika (regular or sweet)
  • 1 tsp cumin
  • 1/2 tsp pepper
  • salt, to taste
  • fresh basil to top, if desired
  • crusty bread and hot sauce for serving, if desired
Instructions
  1. Preheat oven to 375F.
  2. In a large oven-safe skillet such as cast iron, heat olive oil over medium heat on stove top.  Add the onion and bell pepper with a sprinkle of salt.  Saute until peppers and onions begin to soften, about 4 minutes.
  3. Add the zucchini and sausage and saute another 3 minutes.  Add the garlic, saute 1 minute until fragrant.
  4. Stir in paprika, cumin, pepper, and tomatoes.  Bring to a simmer.  Cook sauce 3-4 additional minutes until veggies are cooked to your liking.  Add in the chopped spinach and stir until just wilted.
  5. Use a spoon to create 4 pockets in the tomato mixture.  Gently crack an egg into each space.  Place skillet in oven and cook 8-10 minutes until eggs are set and yolk is cooked to your liking.  (Most people prefer the yolk to be slightly runny).  Top with fresh basil and hot sauce.  Serve with crusty bread for dipping!