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Turkey Sausage Shakshuka

  • Sausage
  • Breakfast
  • Lunch
  • Dinner
  • Everyday
  • Skillet

This dish is perfect for sharing at any mealtime!

Prep Time

15 minutes

Cook Time

55 minutes

Yield

6 servings

Print Recipe

Ingredients

  • 1 lb (454 g) Ontario Turkey sausage, casings removed and crumbled
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, sliced
  • 1 each, yellow and red bell pepper, cut into strips
  • 2 tbsp (30 mL) fresh thyme leaves
  • 2 tbsp (30 mL) chopped parsley
  • 1 28-oz (796 mL) can whole tomatoes
  • 2 fresh (or dried) bay leaves
  • 1/2 tsp (2 mL) saffron threads
  • Pinch of cayenne pepper
  • Pinch each sea salt and fresh cracked pepper
  • 4 eggs
  • 1/4 cup (60 mL) roughly torn cilantro

Instructions

  • In a large deep skillet brown the turkey sausage until golden and cooked through, breaking up the pieces with the back of a wooden spoon. Remove from pan and set aside. In the same pan, heat the oil over medium high heat and sauté the onion, peppers, thyme and parsley. Continue cooking for 5-10 minutes, or until softened and golden.
  • Add the tomatoes and their juices breaking them up with a spoon, bay leaves, saffron, cayenne, salt and pepper. Reduce the heat to low, cover and cook for 15 minutes. Discard bay leaves and return sausage to the pan. Make 4 spaces in the hot pepper and sausage mixture and carefully break an egg into each one. Cook on a very low heat for 10 minutes, or just until the eggs are just set but the yolks are still runny. Sprinkle with cilantro, salt and pepper and serve.
  • Per serving: About 367 cal, 18 g total fat, 20 g carb, 4 g fibre, 31 g protein, 297 mg chol, 1098 mg sodium. %RDI: iron: 25%, calcium 11%, vit A 61%, vit C 307%

Chef's Tips

  • Prepare and serve individual portions in ramekins.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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