Description
Shakshuka made with chicken sausages, red kidney beans, tomatoes, eggs, garlic, onion, and melted mozzarella cheese.
Ingredients
Units Scale
- 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
Instructions
- Heat a drizzle of olive oil in a wide pan over medium heat. Add the onion and cook until soft and translucent.
- Stir in the garlic and cook briefly until fragrant.
- Add the sliced chicken frankfurters and sauté until lightly browned around the edges.
- 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.
- Stir in the red kidney beans and simmer for another 3 to 4 minutes so the flavours meld.
- Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well.
- Lower the heat, cover the pan, and cook until the egg whites are set and the yolks are cooked to your liking.
- Sprinkle the mozzarella over the top and cover briefly until melted.
- Serve hot with crusty bread, rice, or toasted pita.