Creole Shakshuka

Creole Shakshuka

If there is a more versatile ingredient than an egg, I don’t know what it is. Eggs can be hard boiled, scrambled, fried, poached, and shirred. If you separate the yolks and whip the whites, eggs are magically transformed into soufflés and meringues. A wonder of nutritional goodness, eggs have regained their place in the hall of fame of good, real foods. And compared to other nutrient-dense ingredients, eggs are cheap. I’d like to think that paleo peeps are a strong reason that eggs are once again recognized for their contribution to nutrition. One of our goals is to have more grassfed and pastured options in our kitchen. If you don’t have yard birds of your own, or can’t make it to the farmers market, don’t despair, the good news is free-range eggs have become more available. And make this egg recipe! It’s delicious.

Tunisian in origin, shakshuka is a tomato and bell pepper sauce that has eggs poached in it. While nice on it’s own, I wanted to make it more substantial. So I added some fabulous smoked deer sausage from Kartchner’s and creolized the seasonings. If you haven’t been to Kartchner’s in Krotz Springs, it’s so worth a trip! The boudin is amazing. And the cracklin’s are the best;

Eggs and tomatoes

Yield: 4

Author: Louisiana Supper Club

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Creole Shakshuka

Quick and easy for weeknight supper, or the star of your next brunch. Paleo, gluten free, low carb and delicious.

prep time: 10 Mcook time: 25 Mtotal time: 35 M

ingredients:

• 1 lb. smoked sausage sliced
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 1 14 oz can diced tomatoes
• 1 15 oz jar roasted peppers, finely chopped
• salt, pepper, cayenne to taste or favorite seasoning blend
• 8 large eggs
• 1/4 cup parsley, minced
• 2 green onions, thinly sliced

instructions:

How to cook Creole Shakshuka

1. Over medium heat in a 12-inch skillet, add sausage and cook, stirring occasionally until lightly browned, about 5 minutes. Remove sausage to a plate and reserve.
2. Add olive oil to now empty skillet and add onion. Sauté for 5 minutes. Add bell pepper and celery and continue to sauté for 5 minutes. Add diced tomatoes and roasted peppers. Season to taste. Bring to a rapid simmer and lower heat to medium low. Return sausage to skillet and combine.
3. Crack eggs into the tomato sauce, leaving a bit of room around each egg. Cover and simmer until egg whites are set and yolks are desired consistency, about 5 minutes for runny yolks. Garnish with parsley and green onions.

Calories

621

Fat (grams)

49

Carbs (grams)

18

Fiber (grams)

5

Net carbs

13

Protein (grams)

29

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Shakshuka