Shakshuka with Wagyu Hot Italian Sausage

Chef Jonathan Pepera, Double 8 Cattle Company Contributor

Prep Time: 20 Minutes
Cook Time: 15-20 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

INGREDIENTS

  • 1/2 LB Double 8 Cattle Company Fullblood Wagyu Hot Italian Sausage
  • 2 TBSP Olive Oil (divided)
  • 1 Shallot (diced)
  • 4 Garlic Cloves (diced)
  • 1 Red Bell Pepper (diced)
  • 1 Poblano Pepper (diced)
  • 1 TSP Chili Powder
  • PINCH Cayenne Pepper
  • 1 TBSP Ground Cumin
  • 1 TBSP Paprika
  • 2 CUPS Canned Diced Tomatoes
  • 5 Eggs
  • 1/4 CUP Feta
  • 2 TBSP Cilantro
  • Salt (to season)
  • Freshly Ground Black Pepper (to season)

Tools


PREPARING THE SHAKSHUKA

Preheat your oven to 425°F.

Place a cast iron skillet over medium-high heat.

If using our Fullblood Wagyu Hot Italian Sausage Links, split the casings of the sausage, and remove the meat. Discard the casings.

Add 1 tablespoon of olive oil in the skillet, and brown the sausage in the skillet until fully cooked.

Strain, and remove the cooked sausage from the skillet.

Dice the shallot, red bell pepper, poblano pepper, and garlic cloves.

Place them in the skillet with 1 tablespoon of olive oil. Cook for 3 minutes.

Add the spices (chili powder, cayenne pepper, ground cumin, and paprika), and cook until fragrant.

Add the 2 cups of diced tomatoes with juice to the skillet.

Return the brown/cooked Fullblood Wagyu Hot Italian sausage to the skillet as well.

Stir to combine, and season everything with salt and freshly ground black pepper.

Bring the skillet to a simmer. Use the back of a spoon to create 4 wells in the dish.

Crack the eggs directly into the wells (1 egg per well).


FINAL STEPS

Place the skillet in the preheated oven (at 425°F) and cook for 10-15 minutes or until the eggs are done to your liking.

Remove the skillet from the oven, and top with crumbled feta and fresh cilantro.

Serve warm with some crunchy bread, and enjoy!


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