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Dan’s Shakshouka

Dan’s Shakshouka

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Aslema! We’ve got a great recipe today with a Dan-O-Myte shakshuka. Shakshuka is a versatile dish that can be made for a Dantastic breakfast, or a hearty dinner. Rich tomato sauce with fresh onion and bell pepper combines with savory breakfast sausage and tender eggs. Add in some feta or goat cheese, then add in some bread and you’ve got one satisfying meal.

A bit on Shakshuka

Shakshuka is Maghrebi Arabic term for “a mixture”. The exact origin of the word is heavily contested, which is the case for many Maghrebi dishes and terms that are believed to hail from the language of the indigenous Amazigh people. In western Maghreb is referred to as bīḍ u-maṭiša, which translates to “egg and tomato”. The actual origin of the dish itself is also a contested subject. Algerian, Libyan, Moroccan, Tunisian, Turkish,and Yemeni all claim origin to the dish. However, we know that tomatoes and peppers are New World ingredients that only rose to popularity and became common in the later centuries after the Columbian exchange.

The dish has proven to be popular in both Jewish and Israeli culture. Originally the dish was brought to Israel by North African Jewish Immigrants in the 1950s/60s but only became popularized on menus in the 90s. However the Israeli Defense Force added a kosher version of the dish made with loof (Kosher Spam) to the army’s rations in the 50s. In Jewish culture, tomato stew is often made for the Sabbath dinner, and the leftovers are used the following morning to make breakfast shakshuka.


  • 1 lb breakfast sausage
  • ½ yellow onion, diced
  • A green bell pepper, diced
  • Dan-O’s Spicy Seasoning
  • 32 oz jar of marinara
  • 10 oz can of Rotel
  • 5 eggs
  • Squeeze tube garlic
  • Salt and pepper to taste
  • Baguette
  • Feta Cheese

Preparation Instructions

  1. In a skillet, add sausage and add Dan-O’s Spicy, brown and remove from skillet
  2. Add diced onion, diced pepper, and salt and pepper to skillet
  3. Over medium heat, add water to sweat down pepper and onions
  4. Add a small amount of garlic and add the sausage back to skillet with peppers and onions
  5. Add marinara sauce and Rotel, simmer for 10 minutes until it thickens
  6. Add eggs and let simmer until desired doneness
  7. Remove from heat, top with Feta. Serve on a slice of toasted baguette and enjoy!


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