Red Shakshuka Recipe
Sautéed onions & peppers braised w/tomato sauce, Lebanese sausage (beef), chickpeas, pesto, fingerling potatoes & Harissa Labneh w/2 sunny-side-up eggs & pita
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute.
- 3
Cook Sausage
Add sliced Lebanese sausage to the skillet and cook until browned, about 4-5 minutes.
- 4
Add Tomatoes and Chickpeas
Pour in the canned diced tomatoes and chickpeas. Stir in pesto, salt, and black pepper. Simmer for 10 minutes.
- 5
Combine with Potatoes
Fold the cooked fingerling potatoes into the tomato mixture, mixing gently to combine.
- 6
Cook Eggs
Make two wells in the mixture and crack an egg into each well. Cover and cook until the whites are set and yolks are still runny, about 5-6 minutes.
- 7
Prepare Harissa Labneh
In a small bowl, mix harissa with labneh until well combined.
- 8
Serve
Spoon the shakshuka onto plates, top with a dollop of harissa labneh, and serve with warm pita bread.