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This recipe is so good and so easy to throw together, it is perfect for a weeknight meal or even a nice brunch (it is so easy to multiply the recipe for a crowd!).
One of my favorite ways to eggs is in a Shakshuka. The spices, creamy yolk, sautéed veggies, and soupy tomato are everything to me. The typical recipe calls for more liquid which allows for crusty bread to sop it up (which is still a option with my keto bread!) but I actually prefer my veggie base to stay on the drier side so I can scoop everything up with a fork.
My recipe is so easy you can make it for any meal of the day without having to dedicate your whole life to the kitchen.
What You’ll Need:
1/2 tbsp avocado oil (my favorite here)
3 ounces fresh ground pork sausage
2 tsp red pepper flakes (my favorite here)
1/4 large red pepper, chopped
1/4 small onion, chopped
1/2 large tomatoes, chopped
1 small clove garlic, finely chopped
2 tsp chili powder
Salt & pepper
1 large egg
Small handful fresh spinach (optional, I like to have some greens on my plate)
1/4 cup feta cheese, crumbled
What To Do:
Preheat your oven to 350F.
In a small cast iron pan (I LOVE this pre-seasoned set here), heat the avocado oil over medium heat. Add in the sausage and red pepper flakes, stir until browned. Remove from pan and set aside.
Then add in the onion to the pan, stir util translucent (add a little more oil if necessary but the fat from the sausage should be fine to cook in). Next, add in the garlic, tomatoes, peppers and seasoning. Cook and stir until veggies are soft. Spread the mixture evenly throughout the pan, sprinkle with feta and then crack your egg on top. Sprinkle the egg with additional salt and pepper.
Transfer your pan to the oven and let cook for about 5-10 minutes or as long as your egg is cooked to your liking. Take out of the oven and add on the spinach if you are looking for some greens.