Shakshuka with Smoked Turkey Sausage is a breakfast, lunch or brunch dish with Israeli roots that also draws from Morocco, Tunisia, and Yemen. The dish can be made vegetarian by substituting tofu, zucchini or spinach for the sausage or try a seafood version with sautéed shrimp or crawfish.
Shakshuka with Smoked Turkey Sausage
(Mark Kelly, 2016)
1 (8 oz.) smoked turkey sausage, sliced on bias 1/4-inch-thick
Extra-virgin olive oil
6 okra pods, cut in half lengthwise (if using frozen thaw to room temperature)
1/2 cup cherry tomatoes, halved
1/3 cup thinly sliced sweet onion
1/3 cup thinly sliced red pepper
1 garlic clove, minced
1 1/2 cups tomato sauce
1/2 cup edamame beans (if using frozen thaw to room temperature)
2 large eggs
Freshly ground black pepper
2 Tbsp green onions thinly sliced
Hot sauce (preferably Sriracha)
Whole wheat pita bread
Heat 2 tablespoons of oil in a medium cast iron skillet over medium heat. Working in batches, brown the sausage slices on both sides and set them aside on a paper towel-lined plate. Add oil as necessary and saute the okra pods for 5 minutes or until tender and browned in spots. Remove from the pan and set aside. Add cherry tomatoes and cook for 1 minute, until blistered. Add onion, red pepper, and garlic clove, cook until tender and the onion is translucent, about 4 minutes. Stir in tomato sauce, a few dashes of hot sauce, edamame, and okra. Season with salt and pepper. Bring to a simmer. Crack the eggs into the skillet. Place pieces of sausage in the sauce around the eggs. Cover and reduce heat to medium-low. Cook 4 minutes until eggs are set but the yolks are still runny.
Sprinkle the Shakshuka with green onions. Drizzle with good extra-virgin olive oil. Serve along with warm pita bread and hot sauce.