One week to go until Christmas! I think it might be time for a Christmas recipe countdown. I’ll see what I can do about that…for now we’ll start with this one: SHAKSHUKA! Shakshuka is a traditional north African dish that’s also common in Israeli cuisine as a breakfast food. It’s normally made with tomatoes and peppers with eggs poached on top, but of course I had to beef it up so I could eat it as breakfast for dinner 🙂
I actually served mine with a side of spaghetti squash too. This would be such an awesome shared holiday breakfast or brunch dish to eat with the family. Serve it up with some nice toast or pita to soak up those tomato juices. This recipe is paleo-friendly (minus the toast idea) with only one non-paleo ingredient…just find yourself or make yourself some spicy sausage that’s paleo compliant.
Can I also point out my brand new Lodge cast iron skillet?! I love it. I’m so excited to use it a bunch so that it get’s really seasoned and awesome. Such a good kitchen investment and made in the U.S.A!
- 4 links Jennie-O Hot Italian turkey sausage, ,casings removed (replace with different brand for paleo)
- 1 1/2 cups sweet potato, ,1/4-inch cubes
- 28 oz can crushed tomatoes
- 6 eggs
- 1 medium onion, ,diced
- 1 red bell pepper, ,diced
- 3 cloves garlic, ,minced
- 1 tbsp olive oil
- 1 tsp Flavor God Garlic Lover’s Seasoning
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
- Heat olive oil over medium high heat in a 12 inch skillet. Add pepper, onion and sweet potato and cook until softened, stirring frequently, about 10 minutes.
- Add garlic and cook for an additional 2 minutes. Crumble pieces of sausage into skillet and cook for 3-4 more minutes until sausage is mostly cooked through.
- Pre-heat oven to 375 degrees.
- Pour crushed tomatoes into skillet, add spices and stir. Bring to a boil, then lower heat to a simmer for about 10 minutes until tomatoes are thickened.
- Remove from heat and crack 6 eggs on top of tomato and sausage mixture. Sprinkle with cracked black pepper if desired. Bake at 375 degrees for 10-12 minutes or until eggs are just set (the residual heat will continue to cook them a little longer after you remove from the oven).
- Garnish with parsley before serving.