Spicy Sausages with Shakshuka

and Labneh

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep vegetables

Peel and finely chop the shallots. Peel and crush the garlic. Chop the tomatoes.

photo

2 Start shakshuka

Heat a pan over a medium-high heat with a drizzle of olive oil (if you're cooking for 3 or 4, use two pans). Once hot, add the shallotsgarlic and tomatoes. Cook for 3 min.

photo

3 Simmer

Add the tomato pastetomato passata, measured water, honey, chilli powder (spicy!)salt and black pepper. Simmer for 2-3 min.

photo

4 Cook eggs

Using a large spoon, make grooves in the shakshuka. Crack the eggs into the grooves. Cook for 8-10 min or until the eggs are cooked to your liking (see pro tip). 

photo

5 Fry sausages

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the merguez sausages (don't poke holes in them) for 5-7 min or until cooked through and nicely browned on the surface.

photo

6 Serve

Divide the hot merguez sausages and the shakshuka among plates. Sprinkle with the zaatar. Serve with a dollop of labneh.

Tips for fussy eaters

Hold back some of the ingredients and make a simple tomato sauce from them. Serve with spaghetti and fried eggs.

Pro tip

Prepare the shakshuka in a pan with a lid. To cook the eggs more quickly, cover the pan for the final 5 minutes.

Save this one for your weekend breakfast!

Cooking Time: 20 min

Cals 844 · Prot 58 · Carbs 24 · Fat 53

Ingredients

Number of people

Sausages

Merguez sausage 400 Grams
Olive oil 1 Tbsp

Shakshuka

Shallots 1 Piece
Garlic cloves 2 Pieces
Tomatoes 2 Pieces
Olive oil 1 Tbsp
Tomato paste 70 Grams
Tomato passata 200 Grams
Water 50 ML
Honey 20 Grams
Chilli powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Eggs 4 Pieces

To serve

Zaatar 5 Grams
Labneh 100 Grams

Save this one for your weekend breakfast!

Cooking Time: 20 min

Cals 844 · Prot 58 · Carbs 24 · Fat 53

Instructions

photo

1 Prep vegetables

Peel and finely chop the shallots. Peel and crush the garlic. Chop the tomatoes.

photo

2 Start shakshuka

Heat a pan over a medium-high heat with a drizzle of olive oil (if you're cooking for 3 or 4, use two pans). Once hot, add the shallotsgarlic and tomatoes. Cook for 3 min.

photo

3 Simmer

Add the tomato pastetomato passata, measured water, honey, chilli powder (spicy!)salt and black pepper. Simmer for 2-3 min.

photo

4 Cook eggs

Using a large spoon, make grooves in the shakshuka. Crack the eggs into the grooves. Cook for 8-10 min or until the eggs are cooked to your liking (see pro tip). 

photo

5 Fry sausages

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the merguez sausages (don't poke holes in them) for 5-7 min or until cooked through and nicely browned on the surface.

photo

6 Serve

Divide the hot merguez sausages and the shakshuka among plates. Sprinkle with the zaatar. Serve with a dollop of labneh.

Tips for fussy eaters

Hold back some of the ingredients and make a simple tomato sauce from them. Serve with spaghetti and fried eggs.

Pro tip

Prepare the shakshuka in a pan with a lid. To cook the eggs more quickly, cover the pan for the final 5 minutes.

Ingredients

Number of people

Sausages

Merguez sausage 400 Grams
Olive oil 1 Tbsp

Shakshuka

Shallots 1 Piece
Garlic cloves 2 Pieces
Tomatoes 2 Pieces
Olive oil 1 Tbsp
Tomato paste 70 Grams
Tomato passata 200 Grams
Water 50 ML
Honey 20 Grams
Chilli powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Eggs 4 Pieces

To serve

Zaatar 5 Grams
Labneh 100 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...