Shakshuka With Sausage & Green Beans

A spicy dish inspired by traditional North African cuisine, and our daughter.



Ready In:


Good For:

When you want something exotic…


About this Recipe

This recipe is inspired by our daughter’s appearance on Chopped Jr – the kid’s cooking show. In her episode, she had to use shakshuka – which is a spicy North African tomato sauce – and merguez sausage. That was the impetus for making this recipe part of our Meal Plans by JuliaCooks. It is a little spicy, and there is an exotic feel to this recipe with the spices we add. We hope you love it – it is pretty delicious, if we do say so ourselves. (And, in case you are wondering, she won.)



  • ½ lb sweet Italian sausages, squeezed in bite sized chunks out of the casings
  • 1 small or ½ large onion, diced
  • 1 red pepper, cleaned and diced
  • 3 cloves garlic, minced or pressed
  • 1 28 oz can of diced tomatoes
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp red pepper flakes
  • 6 oz green beans, cut into halves or thirds
  • 4 eggs
  • Salt
  • Pepper
  • Olive oil

If you have a skillet that can also go into the oven, heat it over medium high.  If you don’t have such a pan, use a large pot.  Place the sausage into the pan and cook until most of the pink is gone and there is some browning happening.  Pour a bit of the liquid from the tomatoes into the pan to loosen and stuck brown bits.  Move the sausage to the side and add to the pot the garlic, onion and pepper.  Cook until softened, 3-5 minutes.  Stir in all the spices and then add the canned tomatoes.  Let this cook away over medium for about 10 minutes, adding the green beans after about 5.  Add salt and pepper to your liking.  Heat oven to 400 degrees.  If your skillet will transfer to the oven, make 4 indentations (I use a ladle) and crack an egg into each one.  If you have used a pot for the sauce, pour it into a small casserole dish and make the indentations and add the eggs.  Drizzle olive oil over the whole business and sprinkle kosher salt on top.  Place this into the oven for 15-20 minutes, depending on how done you like your eggs.  Serve with chunks of crusty bread.

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