Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, fullblood wagyu ground sausage shakshuka. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Fullblood Wagyu Ground Sausage Shakshuka recipe: What's better than a delicious dish that can be eaten for breakfast, lunch, and dinner! Shakshuka is a savory and spicy dish that originated in North Africa. Our recipe includes Fullblood Wagyu ground sausage, which takes this already flavorful dish to the next level! A simple recipe from Northeastern African that includes eggs, tomatoes, Fullblood Wagyu Sausage, cheese, and spices.

Fullblood Wagyu Ground Sausage Shakshuka is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Fullblood Wagyu Ground Sausage Shakshuka is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have fullblood wagyu ground sausage shakshuka using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Fullblood Wagyu Ground Sausage Shakshuka:

1. Make ready 1/2 LB Double 8 Cattle Company Fullblood Wagyu Italian Sausage
2. Get 2 TBSP Olive Oil (divided)
3. Prepare 1 Shallot (diced)
4. Prepare 4 Garlic Cloves (diced)
5. Get 1 Red Bell Pepper (diced)
6. Take 1 Pablano Pepper (diced)
7. Take 1 TSP Chili Powder
8. Prepare PINCH Cayenne Pepper
9. Prepare 1 TBSP Ground Cumin
10. Take 1 TBSP Paprika
11. Make ready 2 CUPS Canned Diced Tomatoes
12. Get 5 Eggs
13. Make ready 1/4 CUP Feta
14. Get 2 TBSP Cilantro
15. Make ready Salt & Freshly Ground Black Pepper (to season)

Place a cast iron skillet over medium-high heat. Split the casings of the Fullblood Wagyu Italian sausage, and remove the meat. Shakshuka is a savory and spicy dish that originated in North Africa. Our recipe includes Fullblood Wagyu ground sausage, which takes this already flavorful dish to the next level!

Instructions to make Fullblood Wagyu Ground Sausage Shakshuka:

1. PREPARING THE SHAKSHUKA - Preheat your oven to 425°F.Place a cast iron skillet over medium-high heat. Split the casings of the Fullblood Wagyu Italian sausage, and remove the meat. Discard the casings. Add 1 tablespoon of olive oil in the skillet, and brown the sausage in the pan until fully cooked. Strain, and remove the cooked sausage from the pan.Dice the shallot, red bell pepper, pablano pepper, and garlic cloves. Place them in the pan with 1 tablespoon of olive oil. Cook for 3 minutes.
2. Add the spices (chili powder, cayenne pepper, ground cumin, and paprika), and cook until fragrant. Add the 2 cups of diced tomatoes with juice to the pan. Return the brown/cooked Fullblood Wagyu Italian sausage to the pan as well. Stir to combine, and season everything with salt and freshly ground black pepper.Bring the pan to a simmer. Using the back of a spoon to create 4 wells in the dish. Crack the eggs directly into the wells (1 egg per well).
3. FINAL STEPS - Place the pan in the preheated oven (at 425°F) and cook for 10-15 minutes or until the eggs are done to your liking. Remove the pan from the oven, and top with crumbled feta and fresh cilantro. Serve warm with some crunchy bread, and enjoy!

Shakshuka is a savory and spicy dish that originated in North Africa. Our recipe includes Fullblood Wagyu ground sausage, which takes this already flavorful dish to the next level! This site was built to help food bloggers show their recipes to more recipe lovers. Also anyone can create their own my recipe file called a collection. Recipe lovers can follow food bloggers or collections.

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