Creole Tomato Shakshuka

5 from 8 votes

Creole Shakshuka is a wonderful combination of the traditional Mediterranean eggs poached in tomato sauce with andouille sausage and a little bit of spice. It adds flair to any brunch, lunch, or dinner.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Brunch, Dinner, Main Course

Cuisine: Creole, Mediterranean

Keyword: creole breakfast, creole egg breakfast, creole shakshuka, creole tomato shakshuka, egg breakfast

Diet: Paleo, Whole30

Cooking Method: Stove

Servings:

Calories: 462kcal

Author: Kari

Cost: $15

Equipment

Ingredients

1 pound andouille or hot smoked sausage, diced
2 tablespoon olive oil
1 onion, diced about ½ cup
4 cloves garlic, minced
1 teaspoon fennel seeds
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon Tony Chachere's Creole Seasoning
2 tablespoon all-purpose flour use Arrowroot Powder for Paleo
1 teaspoon dried thyme
1 28oz can crushed tomatoes
2 teaspoon Tabasco Sauce
1 pint cherry or grape tomatoes, sliced or 4 - 6 Roma Tomatoes, chopped
5 - 6 eggs
fresh parsley, chopped
fresh cilantro, chopped

Instructions

Saute the andouille sausage until the outside caramelizes. Once it is cooked, remove it from the pan and set it aside.
1 pound andouille or hot smoked sausage, diced
Next, add the olive oil to the same pan and scrape up the sausage crispies. Once the oil is hot, add the diced onions and garlic and saute it until the onions are translucent. (About five minutes.)
2 tablespoon olive oil, 1 onion, diced, 4 cloves garlic, minced
After the onions are cooked, add the salt, pepper, thyme, and fennel seeds. Cook for a minute or two until it is fragrant.
1 teaspoon fennel seeds, ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme
Sprinkle the flour over this mixture and stir until the flour is dissolved.
2 tablespoon all-purpose flour
Next, add the fresh tomatoes. Cook for another minute or two until the tomatoes are soft.
1 pint cherry or grape tomatoes, sliced
Then add the canned crushed tomatoes and the Tony's Creole Seasoning.
¼ teaspoon Tony Chachere's Creole Seasoning, 1 28oz can crushed tomatoes
Let this mixture simmer uncovered for twenty minutes. Stir as needed.
After twenty minutes, if the mixture is too chunky for your liking, blend it with an immersion blender or smash up the tomatoes with a potato masher.
Stir in the cooked andouille sausage and hot sauce and add more salt or pepper if needed.
1 pound andouille or hot smoked sausage, diced, 2 teaspoon Tabasco Sauce
With the backside of a spoon, create a small crater-type indention in the sauce for each egg then place the eggs in the tomato sauce.
5 - 6 eggs
Once all the eggs are in the sauce, cover and simmer for 5 - 8 minutes.
Cook until the eggs are your desired consistency - runny yolks or soft-boiled. (Check at 4 or 5 minutes to make sure the eggs don't overcook.)
Remove lid and serve.
Garnish with salt, pepper, cilantro, or parsley. If you are not dairy-free, or Paleo, crumbling in goat cheese or feta is delicious. You can also eat this with some crunchy bread or warm pita.
fresh parsley, chopped, fresh cilantro, chopped

Notes

If you want to save your Shakshuka leftovers, I definitely recommend saving the sauce only and trying to eat all the eggs if you can. Once reheated, the eggs are going to get overcooked and won't be as good.

I actually like to give my dog the leftover eggs (I rinse the spicy sauce off) - then poach fresh eggs when reheating the sauce.

Once cooled, keep the sauce in an airtight container in the refrigerator. It should keep for 3 - 4 days. To reheat, add to a saucepan and bring to a simmer. This recipe also freezes really well (without the eggs.)

You can also make a quick jambalaya with the leftover sauce combined with leftover rice. (Or, just eat the shakshuka leftover and make some real creole jambalaya.)

Nutrition