Shakshuka With Spiced Beef Breakfast Sausage

Directions

• Step 1 — Prepare the Spiced Beef Sausage
  
  1.  Place the ground beef in a medium mixing bowl.
  2.  Add the red wine vinegar, dried oregano, smoked paprika, ground cumin, garlic powder, chipotle chili powder, and salt.
  3.  Mix gently but thoroughly until the seasonings are evenly distributed. Avoid overworking the meat, as this can make the texture dense.
  4.  Heat a nonstick skillet over medium heat.
  5.  Add the seasoned beef to the hot skillet.
  6.  Use a spatula to break the meat into small crumbles approximately 1–1.5 cm in size.
  7.  Cook for 5–8 minutes, stirring occasionally, until the beef is browned and thoroughly cooked.
  8.  Check that the internal temperature reaches 71°C (160°F).
  9.  Remove the beef from the skillet and set aside.
  
  If you are not using the beef immediately, cool it promptly and refrigerate it in a covered container.
  
  Chef Sandra's tip: Smoked paprika provides a warm, smoky character, while oregano and cumin add depth. The vinegar helps balance the richness of the beef and brings a subtle brightness to the seasoning.
• Step 2 — Sauté the Onion
  
  1.  Heat the olive oil in a large skillet over medium to medium-high heat.
  2.  Add the finely diced onion.
  3.  Sauté for 3–5 minutes, stirring occasionally, until the onion softens and begins to turn lightly golden.
  4.  Avoid browning it too deeply, as the onion should contribute sweetness rather than bitterness.
  
  Properly softened onion provides the foundation of the sauce and helps balance the acidity of the tomatoes and the warmth of the spices.
• Step 3 — Add the Garlic and Spices
  
  1.  Add the minced garlic to the skillet.
  2.  Stir in the red pepper flakes and the additional ½ teaspoon of chili powder or ground cumin.
  3.  Cook for approximately 30–60 seconds, stirring gently until fragrant.
  4.  If using harissa paste, add it now and cook for another 30 seconds to release its aroma.
  
  Chef Sandra's tip: Garlic can burn quickly, so keep it moving in the pan. Dried spices benefit from brief contact with hot oil, which helps release their aroma, but they should not be allowed to scorch.
• Step 4 — Build the Tomato Sauce
  
  1.  Add the diced tomatoes, including their juices.
  2.  Pour in the beef stock or water.
  3.  Add the tomato paste, if using.
  4.  Stir thoroughly to combine all the ingredients.
  5.  Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
  6.  Cover the skillet and cook for approximately 15 minutes.
  7.  Remove the lid occasionally to stir the sauce and prevent sticking.
  8.  Continue cooking until the tomatoes begin to break down and the sauce becomes rich, thick, and aromatic.
  
  If the sauce becomes too thick before the tomatoes have softened, add a small amount of water or stock.
  
  If the sauce remains too watery, uncover the skillet and simmer for a few additional minutes until some of the liquid evaporates.
  
  Chef Sandra's tip: Do not rush this stage. Slow simmering softens the tomatoes, mellows their acidity, and allows the onion, stock, and spices to develop a more harmonious flavor.
• Step 5 — Add the Beef Sausage
  
  1.  Return the cooked beef sausage crumbles to the tomato sauce.
  2.  Stir gently to distribute the meat evenly.
  3.  Simmer for another 2–3 minutes so the beef absorbs some of the sauce's flavor.
  4.  Taste and adjust the seasoning with salt, freshly ground black pepper, or additional chili if desired.
  
  Reserve a small portion of the beef crumbles if you would like to sprinkle them over the finished dish.
  
  Important: Cooking the beef separately ensures that it is thoroughly cooked before the eggs are added. If you prefer to cook raw ground beef directly in the sauce, it must reach an internal temperature of 71°C (160°F) before proceeding.
• Step 6 — Add the Eggs
  
  1.  Use the back of a spoon to make four small wells in the tomato and beef mixture.
  2.  Crack one egg into each well, taking care to keep the yolks intact.
  3.  Reduce the heat to low or medium-low so the sauce continues to simmer gently.
  4.  Cover the skillet and cook for approximately 5–10 minutes, depending on the size of the eggs and your preferred doneness.
  5.  Begin checking the eggs after 5 minutes.
  6.  Continue cooking until the whites are set and the yolks reach your desired consistency.
  7.  If the sauce becomes too thick before the eggs are ready, add a small splash of water around the edges of the skillet and cover again.
  
  Chef Sandra's tip: The wells help keep the eggs in place and prevent them from spreading too much through the sauce.
  
  Covering the pan traps steam, helping the tops of the eggs cook without requiring you to turn them.
  
  For food safety, cook the eggs until both the whites and yolks are firm, or use pasteurized eggs if you prefer a runnier yolk. Undercooked eggs carry additional risks for pregnant people, young children, older adults, and anyone with a weakened immune system.
• Step 7 — Finish and Serve
  
  1.  Remove the skillet from the heat once the eggs reach the desired doneness.
  2.  Scatter the reserved beef crumbles over the top, if using.
  3.  Add crumbled feta cheese for a creamy, salty contrast.
  4.  Sprinkle with freshly chopped parsley or cilantro.
  5.  Finish with a light drizzle of extra-virgin olive oil.
  6.  Serve immediately while the sauce is hot and the eggs are tender.
  
  Bring the skillet directly to the table and serve with crusty sourdough or baguette slices. The bread is perfect for soaking up the rich tomato sauce and egg yolks.