Creamy Sausage Shakshuka is made with hearty vegetables like kale and red peppers, sweet sausage, and perfectly baked eggs. This one skillet meal is perfect for breakfast, brunch, or dinner!
| Whole30 + Paleo + gluten free + dairy free + vegetarian option |
Shakshuka is one of those perfect go-to recipes when you really don’t feel like cooking. Or when you’ve got nothing in your fridge except some peppers, onions, and eggs.
There are so many variations of shakshuka, but this Creamy Sausage Shakshuka is by far my favorite.
This dish is perfect for breakfast, lunch, brunch, or dinner. Mediterranean seasoning, succulent sausage, and perfectly poached eggs all get tossed in a tomato-based sauce – the perfect recipe for pita- or bread-dipping.
First of all… What is Shakshuka?
I came across my first shakshuka recipe many years ago. It seemed quite foreign to me, and I think it was the first time I had ever purchased smoked paprika, which is now my absolute favorite spice! Now it’s one of my go-to date night favorites. Shakshuka is a Middle Eastern-inspired dish consisting of a spicy, smoky tomato sauce base with eggs poached right in the sauce.
And although the name is a little funky, the dish is incredibly easy, taking just about 20-25 minutes from start to finish.
Yep – less than 30 minutes!
Shakshuka is very easy to customize, too. You can add practically any vegetable – zucchini, eggplant, peppers – or swap out the sausage for a can of chickpeas for a vegetarian version.
For this Creamy Sausage Shakshuka, I stuck with an all natural chicken sausage. I happen to love Aidell’s, but Trader Joe’s has amazing sausage, too! As long as it’s free of sugar and preservatives, it meets inclusion criteria for Whole30 or Paleo. Aidell’s makes so many sausages, but a few stand out as being the perfect compliment in this recipe: Smoked Paprika (duh, of course it’s my favorite!), Poblano & Paprika, or Chorizo.
How to Make Creamy Sausage Shakshuka:
Let’s start with the veggie-heavy base! Onions and red peppers are sauteed with olive oil and garlic, a classic start to any recipe! Of course the chicken sausage comes next. Then we’ll add either diced tomatoes or crushed plum tomatoes. The spice blend consists of smoked paprika, cumin, a little chili powder, and salt. And that’s it!
I stirred in some fresh kale for some extra greens. But again, feel free to saute in some zucchini or eggplant!
And then for the “creamy” part of this recipe: coconut milk! Just 1/2 cup of coconut milk is enough to make this one skillet meal super creamy and rich. You can skip it if you want, but I think it adds so much to the texture and richness of the dish. Plus, then you’ve got coconut milk leftover to make curry or soup!
Crack the eggs into a small bowl one at a time. You’ll use a spoon to create a well within the tomato sauce, then pour the egg right into the center. Now you have a couple options. You can either cover the pan with a lid until the eggs are cooked to your liking (make sure to turn the heat down to low!) or you can toss the whole skillet straight into the oven and bake the eggs through.
And that’s basically it!
Top it with some fresh cilantro and you’re done!
Even though this recipe is Paleo & Whole30, I can’t help but recommend serving it with fresh bread or pitas. I’m sure you can find a Paleo version somewhere! Actually, I’m thinking these tortillas might be an amazing addition! Whatever you choose, you definitely need something to sop up all that tomato sauce.
If you tolerate dairy just fine, I’d also recommend topping the whole thing with a massive amount of feta cheese. Because I’m convinced that feta cheese is the next best thing to roasted sweet potatoes. And chocolate.
So I know we’re, like, halfway through February, but I’m finally realizing that instead of setting yearly “goals”, I need to set intentions instead. I’ve been following Tracy from ShutterBean for years, and her Weekly Intentions lists finally clicked with me. Lord knows why it took me so long…
Back in the day, I used to keep a Bullet Journal. I checked off tasks like household chores, errands I needed to run, etc. I also kept a monthly log of cool things and memories that happened that month. Long story short, it took me longer to actually make the Bullet Journal than it did to write inside of it. Total time suck. I loved the organization of it, but I spent hours every week designing the pages and making things look super pretty.
Now I just have a regular small planner that I love. It comes everywhere with me and keeps me accountable. But I had started a goal list at the beginning of each month that I just wasn’t really sticking to. I think weekly intentions are going to keep me much more on-task.
So next week, it’s things like:
- wash all bedding
- finalize speech for Rachel’s wedding!
- draft some emails
- finish ADAPT homework
- schedule 2 blog posts
- drop off donations to Goodwill
So! Over a giant bowl of Creamy Sausage Shakshuka, how are you organizing your tasks and intentions? Planner? Bullet journal? Totally winging it? Let me know in the comments!
if you enjoyed this Creamy Sausage Shakshuka, you might also like these easy, healthy recipes:
- Slow Cooker Paleo Cincinnati Chili
- Skillet Paleo Persian Chicken
- Sheet Pan Tandoori Chicken & Veggies
- Miso Honey Glazed Salmon
Thanks SO SO much for reading these posts and sharing these images on social media! I appreciate every pin and every tag on Instagram when you make these recipes!! You guys are da bomb.
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This easy and healthy one-pan dinner takes less than 30 minutes and is perfect for busy weeknights!
- 2 Tbsp. olive oil
- 1 small yellow onion, diced
- 1 large red pepper, diced
- 4 links Chorizo or paprika chicken sausage, diced
- 4 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. salt
- 1 (28-oz.) can plum tomatoes, crushed (or use canned diced tomatoes)
- 1 bunch lacinato kale, roughly chopped
- 1/2 c. coconut milk
- 4 large eggs
- 1/2 c. cilantro, minced
- Feta cheese, optional
- Pita or bread for serving, optional
Heat a large skillet over medium-high heat. Add the olive oil, onion, red pepper, and chicken sausage. Saute, stirring occasionally, until vegetables are tender, about 5-6 minutes. Stir in the garlic, cumin, smoked paprika, chili powder, coriander, and salt, until spices are fragrant, another 1 minute. Pour the tomatoes into the skillet, stirring to incorporate. Working in batches, stir in the kale until it wilts slightly, then stir in the coconut milk.
Crack each egg individually into a small bowl. Using a spoon, create a well in the tomato-vegetable mixture and pour the egg into the center. Repeat with remaining eggs.
Reduce the heat to medium-low and cover the pan with a lid. Simmer the mixture until the eggs are cooked but the yolk is still runny, about 10 minutes. Alternatively, if your skillet is oven-safe, place the entire skillet into a 350 F-preheated oven and bake until eggs are cooked through.
Garnish with minced cilantro and serve with feta and bread, if desired.
Nutrition information per serving:
Calories: 440 Protein: 29g Carbs: 23g Fat: 26g Fiber: 7g