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If you love brunch, this one is for you! This shakshuka is easy to make, has a little kick and will leave you feeling energized all day.


Spicy “Sausage” Shakshuka

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic
  • 1 jalapenõ, quartered lengthwise and sliced
  • 4 Big Mountain Super-Food Brekkie Links, sliced
  • 1 can whole tomatoes
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper, optional
  • 6 large eggs
  • 1/4 cup fresh cilantro, coarsely chopped


  1. Heat the olive oil in a large cast-iron skillet over medium heat until shimmering. Add the onion and a generous pinch of salt. Saute until just translucent. Stir in the garlic, jalapenõ, and Brekkie Links and saute until the links are browned.
  2. Add the tomatoes and break them up with the back of your spoon. Stir in the oregano, cumin, coriander, and cayenne pepper. Bring the mixture up to a boil, then reduce to a simmer. Let cook for 10 minutes. Taste and season with salt accordingly.
  3. Crack the eggs on top of the simmering tomato sauce. Cover and let simmer for 5-7 minutes. You want the surface of the eggs to be just barely opaque - don’t leave it too long or the yolks won’t be runny.
  4. Uncover the shakshuka and take it off of the heat. Garnish with cilantro and serve immediately with toast.

Note: to make vegan, replace eggs with a vegan egg, chick peas, eggplant or more of your favourite veggies. 

Recipe by Susan for Big Mountain Foods

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