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Fullblood Wagyu Ground Sausage Shakshuka
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu ground sausage from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU GROUND SAUSAGE SAUCE
Preheat oven to 375°F.
Heat a large cast iron skillet over medium-high heat.
Add the grapeseed oil to the pan. Once the oil is hot, add the Fullblood Wagyu ground sausage.
Using a wooden spoon, break up the sausage into smaller pieces. Cook for 5 minutes or until nicely browned.
Add in the diced sweet onions and jalapeño.
Add in the fire roasted tomatoes, tomato purée, ground cumin, paprika, kosher salt, freshly ground black pepper, and puréed chipotle in adobo.
Let the sauce cook for 30 minutes on low heat.
Season to taste with kosher salt and freshly ground black pepper.
PREPARING THE SHAKSHUKA
Sprinkle the feta cheese over the Fullblood Wagyu ground sausage sauce (in the cast iron skillet).
Using the back of a wooden spoon, make little wells in the sauce.
Drop the 6 eggs into the wells (one egg per well).
Transfer the skillet to the preheated oven.
Cook at 375°F for 15 minutes or until the eggs set.
NOTE: The eggs should be a little jiggly when you pull the skillet out of the oven.
PREPARING THE NAAN BREAD
Heat a griddle over medium heat.
Place the naan on the griddle. Cook for about 1 minute per side, letting each side lightly blister.
Brush the naan with melted butter, and cut each piece into quarters.
Garnish the shakshuka with cilantro leaves and diced green onions.
Serve warm with the nann, and enjoy!
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