One pan Shakshuka with homemade sausage and bacon, all done in batches but using one pan and it couldn't easier and more delicious!
This is the perfect weekend breakfast or brunch unless you're making my French Toast Pomegranate. Depending on the mood, weather and ingredients available both are delicious!
Making our own homemade sausage, salami and biltong is what my husband loves to do so there's no credit in that to me except all the cleaning up and cooking!
The great part about making your own food if and when you can is that it tastes exactly how you want it to. You can taste the freshness of the ingredients! The disadvantage is that the store bought will never be as good as you thought it was - or advantage 🙂
Based on the original Flavorful Shakshuka Recipe this one as you can imagine is for all the meat lovers! Who doesn't love one pot/pan meals?
What is Shakshuka?
Shakshuka is home to North Africa, Tunisia as its place of origin - however it is also enjoyed across Libya, Israel, Palestine, Turkey and the rest of the Middle East and North Africa. Since falling love with shakshuka many years ago when I first saw it by a Moroccan friend of mine where we shared many a plate of cuisine exchange in the kitchen. Very little English was spoken but as like most situations in life all you need is one commonality to connect. Ours was motherhood and cooking❤️
Shakshuka With Homemade Sausage
On days that are more chilly and quite recently really cold and rainy in the mornings, a warm breakfast is more inviting rather than a fresh yogurt bowl.
What do you need to make this robust dish?
Basic ingredients that you probably have with the addition of sausage and bacon.
- Olive oil
- Salt and pepper
How To Make Sausage and Bacon Shakshuka
Sausage I would suggest starting with the Sausage. Fry in a little oil till you get a deep golden browning on the sausage. Set aside.
Bacon Fry or grill whichever works for you. Once done, set aside. If the bacon is not diced then roughly chop it up. Personally I prefer to cut it myself into cubes, making them bite sized so that the pieces don't dissappear into the dish! Have you seen the size of precut diced bacon? This sauce will swallow it up and you barely see them or get the taste of a crunch!
Onion Same pan, cook the onion for a good couple of minutes until really sautéed.
Garlic Mince or finely chop the garlic. I'm leaning toward minced garlic so there's no random white pieces in the sauce.
Salt and Pepper There is no other way to say "season as you go"! That's why our Smell and Taste Salt and Pepper mix is the absolute perfect addition. Once you have it, you can't stay without it. Freshly ground black pepper and salt mix is a kitchen and outside cooking essential.
Tomatoes Fresh or canned both work. Canned tomatoes are convenient but if you have fresh cherry tomatoes or chopped fresh regular tomatoes, also works in this recipe. You would just need a bit more time for the tomato liquid to cook out and adjust your seasoning!
Tomato Paste Paste rather than passatta. The paste is more concentrated, works exceptionally well in the world of aromatics and in this recipe.
Fresh parsley Garnish, flavor fragrance so add a little into the food, it's not just to garnish.
More Spicy Recipes
- Spicy Pickled Fish
- How To Make Spicy (Garlic Free) Roast Chicken
- Spicy Spatchcock Chicken Recipe
- Spicy Rice Recipe
- 3 Ingredient Spicy Spaghetti Recipe
- Spicy Sauce Pasta
Shakshuka With Homemade Sausage
- 500 grams sausage
- 2 50 grams bacon
- 1 onion finely diced
- 2 minced garlic cloves
- 1 /4 tsp Calabrese spice
- 1 /2 tsp vegetable seasoning
- ¼ tsp salt and pepper blend or to taste
- 4 00 grams chopped tomato canned (that's a regular size can here in SA)
- 2 tbsps olive oil
- 1 tbsp tomato paste
- 4 eggs
- If the bacon is not already diced, slice the bacon.
- Heat 1 tablespoon of the oil and fry the sausage and bacon. Set aside. Once cooled slice the sausage into bite size pieces.
- Remove any excess fat in the pan from the bacon and sausage leaving you with roughly a tablespoon of oil in the pan.Add the chopped onion and cook for 4 to 5 minutes on low to medium heat. Stirring at intervals to avoid burning. See notes below.
- Scoop 2 tablespoons of the canned tomato juices and add into the onions followed by the Calabrese and Vegetable Smell and Taste spices
- Add the tomato paste and mix it into the onion and spices followed by another tablespoons of the tomatoes to help the paste cook without burning, mix. Cook for 5 minutes.
- Add the remaining tomatoes followed by salt and pepper to taste. At this point you can add a little of the chopped parsley to cook in.with the tomato sauce (optional) or just use for garnish.
- Carefully crack the eggs into the sauce one at a time leaving enough space inbetween.
- Give the eggs a tiny pinch of seasoning. Cover the pan and leave to cook on medium heat until the eggs are done to your liking.
- Garnish with parsley and a drizzle of extra virgin olive oil.