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Mild Italian Sausage Shakchouka

  • Baking — 30

  • Preparation — 20

  • Servings — 8


  • 1

    pack of Dalisa Mild Italian sausages (450g)

  • 8


  • 1

    French shallot, finely chopped

  • 1

    large tomato, diced

  • 650 mL

    store-bought tomato sauce

  • Salt and pepper, to taste

  • 1

    country bread loaf

  • Butter (for the bread)

  • Olive oil (for cooking)

  • 1/4 cup

    crumbled feta cheese

  • 2

    stalks of green onions, chopped

  • 1/4 cup

    chopped coriander


  1. In a preheated pan over medium-high heat with a drizzle of olive oil, sauté the finely chopped French shallot for about 3 minutes.
  2. Remove the sausages from their casing and crumble the meat into the skillet. Break up the meat with a wooden spoon.
  3. Once the meat is cooked, add the tomato sauce and the fresh tomato, then mix. Season with salt and pepper to taste.
  4. Crack the eggs one by one directly onto the mixture, making sure to space them slightly apart.
  5. Place the pan in the preheated oven at 400°F for 15 to 20 minutes, or until the egg whites are cooked through and the yolks are still runny.
  6. Meanwhile, slice the country bread and lightly spread with butter. Toast the bread slices on a cast-iron skillet until golden and crispy.
  7. Once the pan is out of the oven, sprinkle the mixture with crumbled feta, then garnish with chopped green onions and fresh coriander.
  8. Serve the pan in the center of the table accompanied by the toasted bread slices.
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