Simple sausage shakshuka with eggs, artichoke hearts, and kale

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

20-Minute Meal

Simple sausage shakshuka with eggs, artichoke hearts, and kale

Family-Friendly, Paleo, Dairy-Free, Soy-Free, Gluten-Free

2 Servings, 480 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 base (tomatoes - tomato paste - fresh garlic)
  • 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 organic 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 480, Total Fat 23g (29% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 340mg (113% DV), Sodium 1060mg (46% DV), Total Carb. 32g (12% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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.

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.