Sausage Shakshuka
Preheat oven to 375 F and gather your ingredients.
Heat a large cast-iron skillet over medium-high heat. Add olive oil to the pan. Add Goolsby’s Sausage crumble and cook until the pink color goes away and the meat is lightly browned.
Peel and chop onion and seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices, and garlic; stir.
Purée a can of chipotle in adobo in a food processor. Add 2 tablespoons to the pan (and the rest to a bag to freeze and store for another use).
Add tomatoes, honey, and feta and stir. Using the back of a wooden spoon, make 4 to 6 nests in the meat sauce and drop eggs into them. Transfer the pan to the oven for 10 to 12 minutes until the eggs are set.
Garnish with more feta, jalapeño, and cilantro. Serve.
Ingredients
Directions
Preheat oven to 375 F and gather your ingredients.
Heat a large cast-iron skillet over medium-high heat. Add olive oil to the pan. Add Goolsby’s Sausage crumble and cook until the pink color goes away and the meat is lightly browned.
Peel and chop onion and seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices, and garlic; stir.
Purée a can of chipotle in adobo in a food processor. Add 2 tablespoons to the pan (and the rest to a bag to freeze and store for another use).
Add tomatoes, honey, and feta and stir. Using the back of a wooden spoon, make 4 to 6 nests in the meat sauce and drop eggs into them. Transfer the pan to the oven for 10 to 12 minutes until the eggs are set.
Garnish with more feta, jalapeño, and cilantro. Serve.