Sausage and Red Kidney Beans Shakshuka

Shakshuka made with chicken sausages, red kidney beans, tomatoes, eggs, garlic, onion, and melted mozzarella cheese.  A warm pan, a few pantry finds, and a breakfast that felt grounding on a cold Swiss morning. This was comfort cooked straight from instinct.  #shakshuka

This was the very first breakfast I cooked on our trip to Switzerland. Jet-lagged, shivering, and still trying to settle into a new rhythm, I woke up before everyone else and quietly peeked into my mum’s fridge to see what I could pull together. I didn’t want to step outside, the snow was falling thick and heavy, so whatever I made had to come from what was already there. A few chicken frankfurters caught my eye, nothing fancy but enough to get started. In the pantry, I found a can of chopped tomatoes and another of red kidney beans. And on the counter, waiting like a small blessing, was a loaf of crusty bread.

That was all I needed.

I did not want to simply fry the sausages and call it a day. Cooking has become my way of grounding myself here, especially during moments when everything feels uncertain. So instead, I leaned into something familiar and comforting, and turned what I had into a shakshuka-style breakfast.

Shakshuka as a Pantry Dish

Shakshuka is one of those dishes that adapts beautifully to its surroundings. Traditionally associated with North Africa and the Middle East, it is a dish built around tomatoes, aromatics, and eggs gently poached in sauce. What goes into that sauce often depends on what is available.

Historically, shakshuka travelled through regions, kitchens, and cultures. It began as a simple tomato and pepper stew, likely in Tunisia, before finding a strong foothold in Israel and across the Levant. Over time, households added their own touches: spices, vegetables, meats, and cheeses. That flexibility is what makes shakshuka such a beloved everyday dish.

This version leans heavily into convenience and comfort. It is not traditional, but it respects the spirit of the dish.

Why Sausages and Beans Work Here

Chicken frankfurters bring a smoky, savoury note that anchors the tomato base. They are mild enough not to overpower the sauce, but still add depth. Red kidney beans add body and substance, turning this into a breakfast that actually keeps you full.

Beans are not uncommon in shakshuka-style dishes, especially in home cooking. They absorb flavour beautifully and stretch a dish further, which felt particularly fitting given that I was cooking from what was already in the house.

Together, the sausages and beans make this version hearty without feeling heavy.

A Tomato Base That Brings Everything Together

The chopped tomatoes form the backbone of the dish. Cooked with onion and garlic, they soften and mellow, creating a sauce that feels bright but not sharp. A short simmer allows the flavours to deepen without losing freshness.

Once the eggs are cracked into the sauce, everything slows down. The pan turns quiet, the heat drops, and the dish becomes about patience. Watching the egg whites set while the yolks stay soft is one of those small, calming rituals that cooking offers, especially in unfamiliar places.

The Comfort of Melted Cheese

Adding mozzarella is not traditional, but it made perfect sense here. Melted into the sauce, it creates creamy pockets that soften the acidity of the tomatoes and make each bite more indulgent. It also adds a familiar comfort that felt very welcome on a cold Swiss morning.

Served straight from the pan with crusty bread, this breakfast felt generous and grounding. It was warm, filling, and quietly satisfying.

More Than Just Breakfast

This sausage and red kidney beans shakshuka works just as well for brunch, lunch, or even a late-night meal. It is quick, budget-friendly, and endlessly adaptable. Most importantly, it proves that good food does not require perfect conditions or elaborate planning.

Sometimes, all you need is what is already in the fridge, a warm pan, and a little instinct.

Sausage and Red Kidney Beans Shakshuka

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 3 1x
• Category: Breakfast
• Cuisine: Freestyle

Print Recipe

Pin Recipe

---

Description

Shakshuka made with chicken sausages, red kidney beans, tomatoes, eggs, garlic, onion, and melted mozzarella cheese.

 

---

Ingredients

Units USM Scale 1x2x3x

• 3 chicken frankfurters, sliced
• 1 can (400 g) red kidney beans, drained
• 1 can (400 g) chopped tomatoes
• 4 eggs
• 1 cup grated mozzarella cheese
• 1/2 white onion, chopped
• 4 cloves garlic, minced
• Olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a drizzle of olive oil in a wide pan over medium heat. Add the onion and cook until soft and translucent.
2. Stir in the garlic and cook briefly until fragrant.
3. Add the sliced chicken frankfurters and sauté until lightly browned around the edges.
4. Pour in the chopped tomatoes and bring to a gentle simmer. Season with salt and freshly ground black pepper. Cook for 5 to 7 minutes to slightly reduce.
5. Stir in the red kidney beans and simmer for another 3 to 4 minutes so the flavours meld.
6. Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well.
7. Lower the heat, cover the pan, and cook until the egg whites are set and the yolks are cooked to your liking.
8. Sprinkle the mozzarella over the top and cover briefly until melted.
9. Serve hot with crusty bread, rice, or toasted pita.

---