INGREDIENTS
- ½ pound ground pork
- 1 teaspoons ground sage
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- Pinch red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1 small onion
- 1 bell pepper
- 1 clove garlic
- 1 teaspoon harissa seasoning or paste
- 1 cup Beef Bone Broth
- 28-ounce can whole peeled tomatoes
- 4 large eggs
- Feta cheese (optional)
- Cilantro
- Parsley
DIRECTIONS
Prep and preheat
Preheat oven to 375º. Wash and dry all produce. Dice the onion. Slice the peppers into thin strips. Mince the garlic. In a medium mixing bowl, combine the ground pork, sage, smoked paprika, oregano, thyme, and salt.
Make the sauce
Heat an oven safe skillet or well-seasoned cast-iron skillet over high heat. When the pan is hot, add the olive oil, onion and pepper. Season with a pinch of salt and stir. Cook for until the onion is beginning to brown, about 5 minutes. Add the spiced pork and garlic. Cook for 2 minutes, breaking the meat into bite-sized pieces using a spatula or cooking spoon. After the sausage is cooked, crush the whole tomatoes over the pan using your hands. Add the remaining tomato juice, beef bone broth, and harissa, and bring to a boil. Reduce heat to medium-low and simmer until thickened, about 18 minutes.
Bake the eggs
Using a cooking spoon or ladle, make 6 wells in the sauce mixture. Break eggs, one at a time, into a small mixing bowl and gently pour into their respective wells. Transfer the skillet to the oven and bake until the whites are set, about 7 minutes.
Garnish and serve
Let the shakshouka sit for 2 minutes and then top with cilantro, parsley leaves, and crumbled feta. Serve warm.
Notes & tips
👨🏻🍳 Make it Whole30 by omitting the feta cheese
