Italian-Style Shakshuka
Ingredients
- 2 links sweet fennel sausage, casings removed
- 1 bulb fennel, thinly sliced (chop some of the fennel fronds for garnish)
- 1 small onion, sliced
- 2 garlic cloves, sliced
- 1 small can pinto beans
- 4 eggs
- Salt and red pepper flakes
- 1/2 cup vegetable, chicken or whatever stock you have around
- A few slices charred or toasted crusty bread
Preparation
Preheat oven at 425°F.
Brown the sausage in a cast-iron skillet, breaking it up with a wooden spoon as it cooks. Once the sausage is nice and crispy, remove it to a paper towel-lined plate with a slotted spoon and set aside.
Crack eggs on top and bake for about 10-15 minutes until the eggs are set to your preferred consistency.
Serve directly from the skillet with bread alongside for mopping.
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