Kielbasa Shakshuka

Shakshuka with Kielbasa Sausages

If you’ve never had shakshuka for breakfast, you’re in for a treat—and if you have, this version might just become your go-to recipe. Kielbasa shakshuka is a colorful, spice-forward dish with deep roots and bold modern flavor. Picture a skillet of simmering tomatoes and bell peppers infused with garlic and warm spices, with perfectly cooked eggs nestled into the sauce and sliced smoky kielbasa sausages throughout. It’s rustic, hearty, and downright irresistible.

SERVINGS
4-6
PREP TIME
15 min
COOK TIME
30 min
Paleo Gluten-Free Keto

INGREDIENTS

  • 1 package Coleman Polish Kielbasa Uncured Sausage
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper, seeded and sliced into thin rings
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons tomato paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • 1, 28-oz can crushed, fire roasted tomatoes
  • 1 bunch fresh cilantro
  • 4-6 large eggs

INSTRUCTIONS

  1. Preheat the oven to 375° F. Warm the oil in a large, oven-safe skillet (preferably cast iron) over medium heat. Once shimmering, add the onion and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
  2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, 1 to 2 minutes, until fragrant.
  3. Pour in the crushed tomatoes with their juices and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, cook for 5 minutes to give the flavors time to meld. Meanwhile, slice the kielbasa into coins and sauté them in a skillet until lightly browned. Remove from pan and set on paper towel to drain.
  4. Remove pan containing tomato mixture from heat. Evenly space yellow bell pepper rings around edges of skillet and place one in the center. Using the back of a spoon, make a well in the center of each ring and crack the egg directly into it. Sprinkle a little salt and pepper over the eggs. Place kielbasa coins over the top of entire dish, except on top of the eggs.
  5. Transfer the skillet to the oven and bake for 10-12 minutes. The dish is done when the egg whites are opaque and the yolks have risen but are still soft. Remove from oven.
  6. Garnish with cilantro or parsley. Serve in shallow bowls with crusty bread on the side.

Find this recipe at:

https://colemannatural.com/kitchen/shakshuka-with-kielbasa-sausages/