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Sausage shakshuka with eggs, artichoke hearts, and kale
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
20 Minutes
Make this sausage-laden shakshuka in about 20 minutes. Studded with artichoke hearts and superfood kale, it’s easy, hearty, and delicious.
In your bag
- ½ pound fresh loose mild Italian pork sausage
- 1 organic yellow onion
- Sunbasket warm spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
- Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
- ½ cup cooked quartered artichoke hearts
- ¼ pound organic shredded kale or other leafy greens
- 4 or 5 sprigs organic fresh cilantro
- 4 eggs
Nutrition per serving
Calories 470, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 355mg (118% DV), Sodium 1230mg (53% DV), Total Carb. 27g (10% DV), Fiber 9g (32% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains:
Eggs
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the sausage
- Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
While the sausage cooks, prepare the onion.
2
Prep the onion; cook the sauce
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In the same pan used for the sausage, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and warm spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to soften, 2 to 3 minutes. Add the tomato base, artichokes, kale, sausage, and 1 cup [1½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the kale is wilted, the sausage is cooked through, and the sauce thickens, 5 to 8 minutes.
While the sauce cooks, prepare the cilantro.
3
Prep the cilantro; cook the eggs
- Coarsely chop the cilantro.
With the back of a spoon, form 4 [8] wells in the sauce and crack an egg into each well. Cover and cook over medium heat until the whites have set and the yolks are slightly runny, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season with salt and pepper.
Serve
Transfer the eggs and sauce to individual bowls, garnish with the cilantro, and serve.
Kids Can!
- Measure the onion.
- Measure the water for the sauce.
- Garnish with the cilantro.