Shakshuka with Sausage and Ricotta

Name: Shakshuka with Sausage and Ricotta
Ingredients: Shakshuka with Sausage and Ricotta 1 pound fresh sausage, casings removed and crumbled; 2 tablespoons extra-virgin olive oil; 2 large yellow onions, diced; 6 garlic cloves, minced; Fine sea salt and freshly ground black pepper, as needed; 4 or 5 large red bell peppers (2 pounds), sliced; ¼ cup tomato paste; 4 teaspoons smoked paprika; 4 teaspoons sweet paprika; 2 teaspoons ground cumin; 2 teaspoons ground coriander; Two 28-ounce cans crushed tomatoes; 3 tablespoons honey; 6 large eggs; ¼ cup ricotta salata; ¼ cup mixed soft herbs (like parsley, dill and chives), chopped; Fresh, crusty bread, for serving; Vegetarian Shakshuka Prep: 10 min Cook: 40 min Total: 50 min; 1 tablespoon extra-virgin olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 large red bell pepper, sliced; 1 tablespoon tomato paste; 2 teaspoons smoked paprika; 2 teaspoons sweet paprika; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ cup cooked chickpeas; One 14-ounce can crushed tomatoes; 2 teaspoons honey

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Shakshuka is one of those dishes that looks super impressive but it’s actually really easy to make. In this version, we’ve added sausage and ricotta to the tomato mixture to make it even more...

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Ingredients

Shakshuka with Sausage and Ricotta 1 pound fresh sausage, casings removed and crumbled
2 tablespoons extra-virgin olive oil
2 large yellow onions, diced
6 garlic cloves, minced
Fine sea salt and freshly ground black pepper, as needed
4 or 5 large red bell peppers (2 pounds), sliced
¼ cup tomato paste
4 teaspoons smoked paprika
4 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
Two 28-ounce cans crushed tomatoes
3 tablespoons honey
6 large eggs
¼ cup ricotta salata
¼ cup mixed soft herbs (like parsley, dill and chives), chopped
Fresh, crusty bread, for serving
Vegetarian Shakshuka Prep: 10 min Cook: 40 min Total: 50 min
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 large red bell pepper, sliced
1 tablespoon tomato paste
2 teaspoons smoked paprika
2 teaspoons sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ cup cooked chickpeas
One 14-ounce can crushed tomatoes
2 teaspoons honey
2 large eggs
2 tablespoons ricotta salata
2 teaspoons extra-virgin olive oil
2 tablespoons mixed soft herbs (such as parsley, dill and chives), chopped