Recipe of Super Quick Homemade Fullblood Wagyu Ground Sausage Shakshuka
Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Prepare Award-winning Fullblood Wagyu Ground Sausage Shakshuka. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fullblood Wagyu Ground Sausage Shakshuka, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Ground Sausage Shakshuka delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fullblood Wagyu Ground Sausage Shakshuka is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fullblood Wagyu Ground Sausage Shakshuka estimated approx 45 minutes.
To get started with this recipe, we must first prepare a few components. You can have Fullblood Wagyu Ground Sausage Shakshuka using 15 ingredients and 3 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Fullblood Wagyu Ground Sausage Shakshuka:
- 1/2 LB Double 8 Cattle Company Fullblood Wagyu Italian Sausage
- 2 TBSP Olive Oil (divided)
- 1 Shallot (diced)
- 4 Garlic Cloves (diced)
- 1 Red Bell Pepper (diced)
- 1 Pablano Pepper (diced)
- 1 TSP Chili Powder
- PINCH Cayenne Pepper
- 1 TBSP Ground Cumin
- 1 TBSP Paprika
- 2 CUPS Canned Diced Tomatoes
- 5 Eggs
- 1/4 CUP Feta
- 2 TBSP Cilantro
- Salt & Freshly Ground Black Pepper (to season)
Instructions to make Fullblood Wagyu Ground Sausage Shakshuka
- PREPARING THE SHAKSHUKA
Preheat your oven to 425°F.Place a cast iron skillet over medium-high heat. Split the casings of the Fullblood Wagyu Italian sausage, and remove the meat. Discard the casings. Add 1 tablespoon of olive oil in the skillet, and brown the sausage in the pan until fully cooked. Strain, and remove the cooked sausage from the pan.Dice the shallot, red bell pepper, pablano pepper, and garlic cloves. Place them in the pan with 1 tablespoon of olive oil. Cook for 3 minutes. - Add the spices (chili powder, cayenne pepper, ground cumin, and paprika), and cook until fragrant. Add the 2 cups of diced tomatoes with juice to the pan. Return the brown/cooked Fullblood Wagyu Italian sausage to the pan as well. Stir to combine, and season everything with salt and freshly ground black pepper.Bring the pan to a simmer. Using the back of a spoon to create 4 wells in the dish. Crack the eggs directly into the wells (1 egg per well).
- FINAL STEPS
Place the pan in the preheated oven (at 425°F) and cook for 10-15 minutes or until the eggs are done to your liking. Remove the pan from the oven, and top with crumbled feta and fresh cilantro. Serve warm with some crunchy bread, and enjoy!
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