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My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Sunday, October 16, 2016


Traditionally, shakshuka is a dish hailing from 
Tunisian and Jewish origins.  
It has become popular in many other cultures as well.
Traditionally you poach eggs in a sauce made with tomatoes
chili peppers and onions, often spiced with cumin.
I've given it a Cajun flare by adding Cajun Smoked Sausage,
Gulf Shrimp, and Cajun Spices.
This has quickly become a favorite meal in our house.
This Cajun Shakshuka can be served for 
breakfast or brunch, and the sausage and shrimp make it
hearty, filling and satisfying enough for lunch or dinner.
It's got a major kick, but damn it's good!
Here is what I did:

Kraig’s Louisiana/Cajun Shakshuka
  • 1 Package or about 1 lb. of your favorite smoked sausage - sliced
  • (Sometimes I cut back on the sausage and add Gulf Shrimp)
  • 2-3 Tbsp Olive Oil or Bacon Grease
  • 1 Onion - Diced smallish
  • 1 Bell Pepper - Diced smallish
  • 2-3 Pods of Garlic - Smashed and minced
  • 1 Rib of Celery - Diced smallish
  • 1 Can of Diced Tomatoes w Green Chilis (Rotel)
  • 1 Jar Roasted Red Peppers - Diced smallish
  • Salt/Pepper
  • 6-8 Eggs
  • Fresh Parsley and Green Onion

  1. In a large skillet (that has a lid), on Med-High, Brown the sausage in a tbsp or so of oil. Remove to paper towel. (If adding shrimp, season and sauté now, then remove to paper towel.)
  2. Set heat to medium and Add another tbsp oil to skillet and sauté the onions, bell pepper and celery until they begin to soften (5 min). 
  3. Add garlic and sauté for 2 min. 
  4. Add the Roasted peppers, mixing in and heat through. 
  5. Add diced tomatoes and heat through. 
  6. Add cooked sausage and stir well, mixing all ingredients. 
  7. Taste and add salt and pepper to taste. 
  8. Make little holes in the tomato base and crack an egg into it.  Repeat 7-8 times, spacing eggs for the number of servings you'd like. 
  9. Cover and let cook 5 min for soft eggs, longer for harder eggs. 
  10. Top with chopped fresh parsley and green onions.


  1. I'm confused, when do I add the shrimp and what do I season and sauce them with?

  2. I think he meant saute not sauce . You would add the shrimp in when you add the sausage back in the pot . This is fantastic served over some thick cheese grits!!!!

    1. Thank you, Anonymous! Good catch. I've corrected the instructions.


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