Soujok Shakshouka, Eggs in Purgatory with Sausages

I am all for breakfasts. And brunches.

Morning food is good. It is even better when you wake up and find it ready. But since I am the only one at home who would wake up early with the mood to cook (some days) and the appetite to have a big dose of food first thing in the morning, I am the one to cook the fancy little breakfast.
Shakshouka Beyd bi Banadoura with Soujok recipe - cookin5m2-1
Shakshouka Beyd bi Banadoura with Soujok recipe - cookin5m2-3

I wake up, with the intention to make a big breakfast, and enjoy a good morning, with a cup of coffee. Reality hits me when I thoughts storm in my head, getting me to do a million thing before finishing the food and I end up having breakfast at 12pm. That is never a problem, as long as I actually make a breakfast. Breakfast can be at any time.
This dish is a meaty take on a previous recipe I have published before, and enjoyed countless times. I had a couple of soujok sausages lying around in the fridge from another recipe, begging to be used. All I had to do is dice ‘em up and throw ’em in the frying pan to sizzle and ooze their fats out only to coat and sweat the onions and cook them to perfection.
Serve that right from the pan with good fresh Arabic bread, or a warm baguette. Gather the whole family for a hot, and spicy, breakfast on your from porch.

Shakshouka Beyd bi Banadoura with Soujok recipe - cookin5m2-2Shakshouka Beyd bi Banadoura with Soujok recipe - cookin5m2-5

Soujok Shakshouka, Eggs in Purgatory with Sausages

Serves 3-4


  • 3 medium sausages (soujok), diced1 medium onion, diced
  • 3 garlic cloves, sliced
  • 1/4 to 1/2 cup olive oil
  • 1 tbsp cumin
  • Generous sprinkle chili flakes (optional)
  • 1 can crushed tomato
  • 1 cups water
  • 5 eggs
  • 3-4 thin stalks spring onions
  • Handful of parsley
  • Bread (Arabic bread or baguette)


  • Heat a large flat pan and throw jn the soujok. Let them start to brown and throw their juices into the pan. If the oils weren’t plenty, add some olive oil and add the garlic and onions. Toss and cook until tender. Add the cumin and chili flakes (skip the flakes if you don’t like spicy food. Soujok are already spicy) and toss to coat
  • Empty the can of tomatoes in the pan, and use the water to wash the remains inside the can, and add to the pan. Bring to a boil then reduce heat to low and simmer uncovered for 10 minutes
  • Make a hole in the thickening tomato sauce. Crack an egg in there. Repeat with the rest of the eggs. Cover and cook till the egg white sets
  • Garnish with diagonally sliced spring onions and parsley leaves
Shakshouka Beyd bi Banadoura with Soujok recipe - cookin5m2-6
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