Shakshuka Sujuk

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 ounces sujuk (spiced dried sausage)
• 1 whole large yellow onion
• 3 whole garlic cloves
• 14 ounces canned crushed tomatoes
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 4 whole large eggs
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons fresh parsley leaves

Instructions

1. 1

   Slice the sujuk sausage into 1/4-inch-thick rounds — you want them thin enough to cook through quickly but thick enough to caramelize. Set aside.

2. 2

   Dice 1 large yellow onion into 1/2-inch pieces, keeping them relatively uniform. Peel 3 garlic cloves and finely mince them on a cutting board.

3. 3

   Measure out 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon smoked paprika, and 0.25 teaspoon red pepper flakes into a small bowl. Crack 4 large eggs into individual ramekins or small bowls — this makes it easier to slide them into the sauce without breaking the yolks.

4. 4

   Set a 10-inch skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. Once the oil is shimmering and moves easily across the pan (about 1 minute), add the sujuk slices in a single layer — do not stir immediately.

5. 5

   Let the sausage sear undisturbed for 2-3 minutes until the edges begin to caramelize and turn deep brown — you want color on the outside, not just cooked-through. Stir the sausage and cook for another 1-2 minutes until all sides are lightly browned and the spiced fat is released into the pan. Transfer the sujuk to a small plate.

6. 6

   In the same skillet with the sausage fat, add the diced onion. Sauté over medium heat, stirring occasionally, until the onion becomes soft and translucent with slightly caramelized edges, about 5-6 minutes. You should smell the sweet, jammy onion — lower the heat if it's browning too fast.

7. 7

   Add the minced garlic and cook for 30 seconds until fragrant — you'll notice a pungent, sharp aroma that fills the kitchen. Add the cumin, coriander, paprika, and red pepper flakes, stirring constantly for 30 seconds to bloom the spices and release their oils.

8. 8

   Pour in the 14 ounces of canned crushed tomatoes and stir well. Add 0.5 teaspoon kosher salt and 0.25 teaspoon freshly cracked black pepper. Bring the sauce to a gentle simmer over medium-high heat — you should see small bubbles breaking the surface steadily. Reduce the heat to medium-low and simmer uncovered for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato taste mellows.

9. 9

   Return the cooked sujuk slices to the skillet, nestling them evenly throughout the sauce. Create 4 small wells in the sauce (you can push the sausage and tomato aside with the back of a spoon). Gently slide one egg into each well — let the whites make contact with the warm sauce so they cook from underneath.

10. 10

    Cover the skillet with a lid or aluminum foil and reduce the heat to medium-low. Cook for 4-5 minutes for runny yolks, or 6-7 minutes for slightly firmer yolks. You'll see steam rising and hear a gentle sizzle. The egg whites should be opaque and set while the yolks jiggle slightly when you gently shake the pan.

11. 11

    Remove the skillet from heat. Taste the sauce and adjust seasoning if needed — add a pinch more salt or a grind of pepper. Tear 2 tablespoons fresh cilantro leaves and 2 tablespoons fresh parsley leaves by hand and scatter over the top.

12. 12

    Place the skillet on a trivet or heat-safe surface in the center of the table. Serve family-style directly from the pan with crusty bread for dipping and scooping. Each person gets eggs, sausage, and sauce in every bite.

Tools you’ll need

• 10-inch skillet with lid or aluminum foil
• small cutting board
• chef's knife
• small bowl for spice blend
• 4 small ramekins or bowls
• wooden spoon
• instant-read thermometer (optional, for egg doneness)

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