Breakfast Sausage Shakshuka

Ingredients:

• 10 Breakfast Sausage links

• 1 yellow pepper, diced

• 1 red or orange pepper, diced

• 1 white onion, diced

• 3 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon salt

• 2 14.5 oz cans diced tomatoes (I used fire roasted diced tomatoes)

• 5 eggs

Garnish with: 

• Scallion, thinly sliced

• Avocado

• Basil 

• Grated cheese (I used manchego cheese)

1. Preheat the oven to 375 degrees. 

2. Heat a drizzle of olive oil in a large pan (I used a grill pan). Add sausage links to the pan and let cook, without rotating, until the bottom is browned (about 2 minutes). Rotate sausage links until all sides are browned. Remove from the pan and place on a paper towel lined plate to absorb excess oil. Cut into bite-sized pieces.

3. In a large cast iron pan, heat 2 tablespoon olive oil over medium-high heat. Add onion, stirring occasionally until softened (about 4 minutes). Add diced peppers and garlic and cook for an additional 5-6 minutes. 

4. While peppers and onions cook, combine cumin, chili powder, smoked paprika, and salt  in a small bowl. Add spice mixture to the cast iron pan and toss vegetables to coat. 

5. Pour diced tomatoes and sausage chunks into the pan, stir, then let simmer for 5 minutes. 

6. Crack 5 eggs into the shakshuka, spacing them out as evenly as possible. Transfer cast iron pan into the oven and cook until eggs have set (about 9 minutes). 

7. Garnish with scallions, basil, avocado, and cheese and serve with a nice bread for dipping.