Cajun Spiced Shakshuka with Andouille Sausage
A vibrant twist on the classic North African and Middle Eastern dish, this Cajun Spiced Shakshuka with Andouille Sausage infuses the traditional poached eggs in a tomato and pepper stew with the bold flavors of Louisiana. Spicy, smoky, and satisfying, this dish is perfect for those looking to spice up their breakfast or dinner with a bit of Southern flair.
Equipment
- Large skillet
- Slotted spoon
- Cutting board
- Knife
- Spoon for stirring
Ingredients
- 1 tablespoon olive oil
- 8 ounces Andouille sausage, sliced
- 1 medium onion, diced about 150 g
- 1 red bell pepper, diced about 119 g
- 1 green bell pepper, diced about 119 g
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 can crushed tomatoes 14 oz or 400 g
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- Fresh parsley, chopped for garnish
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same skillet, add the diced onion and bell peppers. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the garlic, smoked paprika, cayenne pepper, thyme, and oregano. Cook for another minute until fragrant.
- Pour in the crushed tomatoes. Season with salt and black pepper. Stir well to combine.
- Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Return the Andouille sausage to the skillet and stir into the tomato mixture.
- Create four wells in the sauce with a spoon. Crack an egg into each well.
- Cover the skillet and cook until the eggs are done to your liking, about 5-8 minutes for soft yolks.
- Garnish with fresh parsley and serve hot with crusty bread for dipping.
Notes
For a less spicy version, reduce cayenne pepper to 1/4 teaspoon.
If Andouille sausage is not available, substitute with another smoked sausage and add a pinch of Cajun seasoning to maintain the flavor profile.
Shakshuka is traditionally served for breakfast but makes an excellent option for a hearty dinner as well.
To keep this dish low-carb, serve with a side of leafy greens instead of bread.