Shakshuka with Sujuk

Ingredients

• 6 oz sujuk sausage (harissa-spiced pork or beef)
• 2 tbsp olive oil
• ½ medium onion, yellow or white
• 2 cloves garlic cloves
• 1 can (14 oz) canned crushed tomatoes
• 4 large eggs
• 1 to taste salt and pepper
• 2 tbsp fresh parsley or cilantro, chopped

Instructions

1. 1

   Slice the sujuk sausage crosswise into 1/4-inch-thick rounds, like cutting a coin into thin discs.

2. 2

   Dice the onion into 1/4-inch pieces by cutting it lengthwise from root to tip in half, then slicing straight down into thin strips, then cutting across to make small cubes.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice — pencil-tip dot size — by crushing each clove with the flat of a knife, then chopping finely.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet (10 to 12 inches) over medium-high heat until it shimmers and slides when you tilt the pan, about 90 seconds.

5. 5

   Add the sujuk rounds and cook, without stirring, until the edges brown and crisp — about 2 minutes — then stir and cook another 1 minute until the sausage releases its red oil.

6. 6

   Push the sujuk to the outer edge of the skillet and add the remaining 1 tablespoon of olive oil in the center.

7. 7

   Add the diced onion to the oil and stir every 20 seconds until soft and translucent (the onion will begin to turn clear), about 4 minutes.

8. 8

   Add the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly garlicky — this blooms the garlic and removes its raw bite.

9. 9

   Pour in the entire can of crushed tomatoes, salt, and pepper, then stir to combine the sauce.

10. 10

    Reduce the heat to medium and simmer, uncovered, for 6 minutes until the sauce thickens slightly and the raw tomato smell mellows into something sweeter and deeper.

11. 11

    Use the back of a spoon to make four shallow wells in the sauce, spacing them evenly around the skillet, so the wells are about 2 inches apart.

12. 12

    Crack one egg into each well, keeping the yolk intact — work quickly so all four eggs are in the pan within 20 seconds.

13. 13

    Cover the skillet with a lid or a large baking sheet and cook over medium heat for 4 to 5 minutes until the egg whites are set and opaque but the yolks still jiggle slightly when you gently shake the pan.

14. 14

    Remove the lid, scatter the chopped parsley over the top, and serve the shakshuka directly from the skillet — each diner scoops a portion with a piece of bread or fork.

Tools you’ll need

• 12-inch skillet with a lid or baking sheet
• cutting board
• chef's knife
• wooden spoon or rubber spatula
• can opener

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