Fullblood Wagyu Ground Sausage Shakshuka
Fullblood Wagyu Ground Sausage Shakshuka

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fullblood wagyu ground sausage shakshuka. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Fullblood Wagyu Ground Sausage Shakshuka is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Fullblood Wagyu Ground Sausage Shakshuka is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook fullblood wagyu ground sausage shakshuka using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Fullblood Wagyu Ground Sausage Shakshuka:
  1. Take 1/2 LB Double 8 Cattle Company Fullblood Wagyu Italian Sausage
  2. Prepare 2 TBSP Olive Oil (divided)
  3. Prepare 1 Shallot (diced)
  4. Get 4 Garlic Cloves (diced)
  5. Get 1 Red Bell Pepper (diced)
  6. Make ready 1 Pablano Pepper (diced)
  7. Make ready 1 TSP Chili Powder
  8. Get PINCH Cayenne Pepper
  9. Get 1 TBSP Ground Cumin
  10. Make ready 1 TBSP Paprika
  11. Get 2 CUPS Canned Diced Tomatoes
  12. Make ready 5 Eggs
  13. Make ready 1/4 CUP Feta
  14. Make ready 2 TBSP Cilantro
  15. Get Salt & Freshly Ground Black Pepper (to season)
Instructions to make Fullblood Wagyu Ground Sausage Shakshuka:
  1. 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.
  2. 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).
  3. 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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