Sausage shakshuka with eggs, artichoke hearts, and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sausage shakshuka with eggs, artichoke hearts, and kale

20-Minute Meal

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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 flat-leaf parsley
  • 4 or 5 sprigs organic fresh cilantro
  • 4 eggs
Chef's Tip

If you are preparing this for 4 servings and find that squeezing 8 eggs into 1 pan is challenging, you can fry 4 eggs separately: In a medium frying pan (preferably nonstick) over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the 4 eggs into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to individual bowls with the shakshuka.

Ingredient IQ

Paprika is a dried, ground pepper of the Capsicum annuum species. Sweet paprika is an excellent substitute for spicy peppers because it delivers the same flavor profile without the heat, whereas hot paprika is a great replacement for cayenne or red pepper flakes.

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

2-serving instructions (4-serving modifications in red)

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.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into 1-inch pieces, until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.
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 garnishes.

3

Prep the garnishes; cook the eggs

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • 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 parsley and cilantro, and serve.
Kids Can!
  • Measure the onion.
  • Measure the water for the sauce.
  • Strip the parsley leaves.
  • Garnish with the parsley and cilantro.
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