Shakshuka with Italian Sausage and Mozarella

This is often a great protein packed breakfast entry that is super easy to make and is very filling. Different people in my family call this differently, the result dish is the same. It’s a mixture of fresh tomatoes, fresh bell pepper, garlic and eggs baked in the oven. In this specific recipeĀ I also used Italian sausage to add more protein to the dish and it turned out quite well.


  • 3 Italian sausages
  • 5 small to medium campari tomatoes
  • 1 red bell pepper
  • 2 cloves of garlic
  • 1/2 cup of cilantro
  • 4-5 slices of fresh mozzarella


Warm up your oven to 350F. Heat up a cast iron skillet, then turn down to a medium-low heat and spray with olive oil. Put the Italian sausage and cover with lid. Let it sear on both sides so that the casing is already firm and the sausage is almost cooked through. Meantime slice the tomatoes and pepper into the bite size pieces. Next, open the lid and slice the sausage directly on the skillet to 1″ thick pieces. Add tomatoes and pepper, mix with sausage and season with salt. Close the lid and let it simmer for about 10 minutes. Next add six eggs and season them with salt and sprinkle chopped cilantro on top, put it into the oven:


About 5 minutes after put slices of mozzarella on top of the shamshuka and bake for another 5 minutes or so or until the cheese melts:


It’s now ready to serve. Enjoy!