It’s pretty hot in south Louisiana and sometimes a salad for supper doesn’t cut it. But I wanted something fresh and lively. I don’t do breakfast except for coffee. Occasionally I’ll have what amounts to brunch on the weekends, but I love eggs and thought of this dish for dinner. Tunisian in origin, shakshuka is a tomato and bell pepper sauce that has eggs poached in it. While nice on it’s own, I wanted to make it more substantial. So I added some fabulous smoked deer sausage from Kartchner’s and creolized the seasonings. If you haven’t been to Kartchner’s in Krotz Springs, it’s so worth a trip! The boudin is amazing. And the cracklin’s are the best; I refer to them as paleo pig candy. 🙂
If there is a more versatile ingredient than an egg, I don’t know what it is. Eggs can be hard boiled, scrambled, fried, poached, and shirred. If you separate the yolks and whip the whites, eggs are magically transformed into soufflés and meringues. A wonder of nutritional goodness, eggs have regained their place in the hall of fame of good real foods. And compared to other nutrient-dense ingredients, eggs are cheap. I’d like to think that paleo peeps are a strong reason that eggs are once again recognized for their contribution to health. And one of our goals is to have more grassfed and pastured options in our kitchens. If you don’t have yard birds of your own, or can’t make it to the farmers market, don’t despair, the good news is free-range eggs may become more available. And make this egg recipe! It’s delicious.
To accompany the shakshuka, I thought creamy avocados and bright, fresh citrus would be welcome. So I’ve paired the egg dish with a grapefruit and avocado salad.
New music this week … dance, dine and enjoy!!
- 1 lb. smoked sausage sliced
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 medium bell pepper finely chopped
- 1 stalk celery finely chopped
- 1 14 oz can diced tomatoes
- 1 15 oz jar roasted peppers finely chopped
- salt, pepper, cayenne to taste or favorite seasoning blend
- 8 large eggs
- 1/4 cup parsley minced
- 2 green onions thinly sliced
Over medium heat in a 12-inch skillet, add sausage and cook, stirring occasionally until lightly browned, about 5 minutes. Remove sausage to a plate and reserve.
Add olive oil to now empty skillet and add onion. Sauté for 5 minutes. Add bell pepper and celery and continue to sauté for 5 minutes. Add diced tomatoes and roasted peppers. Season to taste. Bring to a rapid simmer and lower heat to medium low. Return sausage to skillet and combine.
Crack eggs into the tomato sauce, leaving a bit of room around each eggs. Cover and simmer until egg whites are set and yolks are desired consistency, about 5 minutes for runny yolks. Garnish with parsley and green onions.
- 2 pink grapefruit peeled and separated into sections
- 2 medium Haas avocados halved, pit and skin removed, sliced
- 5 oz. organic baby spinach
- 1 lime juiced
- 1 tsp. raw honey
- 1/4 cup organic olive oil
- salt and pepper to taste
Make dressing: combine lime juice, honey, olive oil, salt and pepper. Distribute baby spinach on salad plates. Alternate grapefruit sections and avocado slices on top of spinach. Drizzle with dressing.