African-Inspired Shakshuka with Spinach, Peppers, and sausage

Step 1

1. Cook the Sausage

   heat 1-2 teaspoons of olive oil over medium high heat. Break into small piece and cook until lightly browned and put on a separate plate

Step 2

1. Cook the vegetables

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and diced bell peppers, and sauté for about 5 minutes until softened. Add the minced garlic, cumin, paprika, and cayenne pepper (if using), and cook for an additional 2 minutes until fragrant. 

Step 3

1. Simmer the sauce

   Add the diced tomatoes (with their juices), chopped spinach and sausage to the skillet. Stir to combine, and let the mixture simmer for 10-12 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.  

Step 4

1. Poach the eggs

   Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking (slightly longer for firmer yolks).  

Step 5

1. Serve

    Garnish with chopped fresh parsley and serve the shakshuka hot, along with crusty bread if desired.