Spicy Chicken Sausage Shakshuka – Better Than Takeout
Spicy Chicken Sausage Shakshuka is a quick, better-than-takeout meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to getting the perfect runny yolk every time. The golden, crispy edges of the sausage and the rich, spicy tomato sauce make this dish irresistible. If you love recipes like this, you’ll also enjoy Spaghetti and Meatballs and Skillet Chicken Thighs in a Creamy Garlic Sauce.
Why This Spicy Chicken Sausage Shakshuka – Better Than Takeout Is Pure Comfort
- Perfect for busy weeknights
- Better than takeout
- Irresistible golden, crispy sausage edges
- Rich, spicy tomato sauce
What You'll Need for Spicy Chicken Sausage Shakshuka – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb spicy chicken sausage
- 1 can (28 oz) crushed tomatoes
- 1 onion
- 2 bell peppers
- 4 cloves garlic
- 6 eggs
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tsp red pepper flakes (optional)
- Optional: Fresh parsley
- Optional: Feta cheese
- Optional: Crusty bread
📝 Ingredient Notes
- Spicy chicken sausage: You can use mild or sweet sausage if you prefer less heat.
- Bell peppers: Any color works, but green and red add the most color.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect sausage crispiness. → See on Amazon
- Immersion blender — Smoothes the sauce in seconds without transferring to a blender. → See on Amazon
How to Make Spicy Chicken Sausage Shakshuka – Better Than Takeout
- Step 1: Heat a large skillet over medium heat. Add the chicken sausage and cook until browned and crispy, about 5 minutes. Remove the sausage and set aside.
- Step 2: In the same skillet, add the onion and bell peppers. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Step 3: Add the crushed tomatoes, paprika, cumin, chili powder, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes.
- Step 4: Using an immersion blender, blend the sauce until smooth. If you don't have an immersion blender, you can transfer the sauce to a regular blender and blend until smooth, then return it to the skillet.
- Step 5: Slice the sausage and return it to the skillet. Make 6 wells in the sauce for the eggs. Crack the eggs into the wells. Cover the skillet and let the eggs cook until they reach your desired doneness, about 5-10 minutes.
- Step 6: Top with fresh parsley and feta cheese. Serve with crusty bread and enjoy!
Cook's Tips for Perfect Spicy Chicken Sausage Shakshuka – Better Than Takeout
- Common mistake and fix: Don't overcook the eggs. They'll continue to cook in the hot sauce after you remove them from the heat.
- Pro tip: For a spicier Shakshuka, add a can of diced tomatoes with green chilies instead of regular diced tomatoes.
- Pro tip: To make this dish vegetarian, substitute the chicken sausage with sliced mushrooms or crumbled tofu.
Storing & Reheating Spicy Chicken Sausage Shakshuka – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made up to 2 days ahead and reheated before adding the eggs.
Freezing Spicy Chicken Sausage Shakshuka – Better Than Takeout
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The eggs may become tough in the microwave.
Recipe Notes
- Chef tip: For a quicker meal, use store-bought tomato sauce instead of making your own.
- Best substitution: You can substitute the chicken sausage with ground turkey or beef for a different flavor.
- Make-ahead: The sauce can be made up to 2 days ahead and reheated before adding the eggs.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Want to level up this recipe?
High-quality skillet — Even heat distribution for perfect sausage crispiness and egg cooking. → Check price on Amazon
Spicy Chicken Sausage Shakshuka – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb spicy chicken sausage
- 1 can (28 oz) crushed tomatoes
- 1 onion
- 2 bell peppers
- 4 cloves garlic
- 6 eggs
Seasonings
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tsp red pepper flakes (optional)
Optional Toppings
- Fresh parsley
- Feta cheese
- Crusty bread
Instructions
- Step 1: Heat a large skillet over medium heat. Add the chicken sausage and cook until browned and crispy, about 5 minutes. Remove the sausage and set aside.
- Step 2: In the same skillet, add the onion and bell peppers. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Step 3: Add the crushed tomatoes, paprika, cumin, chili powder, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes.
- Step 4: Using an immersion blender, blend the sauce until smooth. If you don't have an immersion blender, you can transfer the sauce to a regular blender and blend until smooth, then return it to the skillet.
- Step 5: Slice the sausage and return it to the skillet. Make 6 wells in the sauce for the eggs. Crack the eggs into the wells. Cover the skillet and let the eggs cook until they reach your desired doneness, about 5-10 minutes.
- Step 6: Top with fresh parsley and feta cheese. Serve with crusty bread and enjoy!
Notes
- Chef tip: For a quicker meal, use store-bought tomato sauce instead of making your own.
- Best substitution: You can substitute the chicken sausage with ground turkey or beef for a different flavor.
- Make-ahead: The sauce can be made up to 2 days ahead and reheated before adding the eggs.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The eggs may become tough in the microwave.
- Make ahead: The sauce can be made up to 2 days ahead and reheated before adding the eggs.
Nutrition Per Serving
- Calories: 370
- Protein: 27g
- Fat: 22g
- Carbs: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 245mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Spicy Chicken Sausage Shakshuka – Better Than Takeout FAQs
Yes, you can make the sauce up to 2 days ahead. Reheat before adding the eggs.
Overcooking the eggs can make the dish dry. Remove the skillet from the heat when the eggs reach your desired doneness.
No, Shakshuka is best made in a skillet on the stove or in the oven.
Ground turkey or beef can be used as a substitute for chicken sausage.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Spicy Chicken Sausage Shakshuka – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
