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;