High Protein Shakshuka with Turkey Sausage
This high protein shakshuka brings a Southern twist to the classic tomato-and-egg skillet with breakfast turkey sausage, Creole seasoning, feta, and warm biscuits for scooping. It’s hearty, flavorful, and easy enough for breakfast or dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 lb breakfast turkey sausage
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 teaspoons minced garlic
- 2 teaspoons Creole seasoning adjust to taste
- 1 28-ounce can crushed tomatoes
- 5 large eggs
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Warm biscuits for serving (optional)
Instructions
- Heat a large skillet over medium heat. Add the breakfast turkey sausage and cook until browned, breaking it into small crumbles as it cooks.
- Add the diced onion and red bell pepper to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the garlic and Creole seasoning. Cook for about 30 seconds, just until fragrant.
- Pour in the crushed tomatoes and stir everything together. Bring the sauce to a gentle simmer.
- Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
- Use the back of a spoon to make small wells in the tomato sauce. Crack one egg into each well. Cover the skillet and cook for 6 to 9 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove the skillet from the heat. Sprinkle with feta cheese and fresh parsley. Serve warm with biscuits for dipping and scooping.
Notes
- Nutrition information is calculated without biscuits, so totals may vary depending on what you serve with it.
- For softer yolks, remove the skillet from the heat when the eggs look slightly underdone because they will keep cooking in the warm sauce.
- If the tomato sauce looks watery, let it simmer a few extra minutes before adding the eggs.
- Biscuits give this shakshuka its Southern-style feel, but you can serve it with toasted bread or pita if that’s what you prefer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in short intervals or in a skillet over low heat.
Nutrition
Calories: 294kcalCarbohydrates: 5gProtein: 26gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 258mgSodium: 679mgPotassium: 408mgFiber: 1gSugar: 2gVitamin A: 1552IUVitamin C: 37mgCalcium: 56mgIron: 2mg
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