Recipe courtesy of Vallery Lomas

Cajun Shakshuka

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 servings
This recipe was inspired by a trip to Tunisia that I took while studying abroad in college. It was my first taste of Middle Eastern and North African culture, as well as of shakshuka, a favorite amongst the people I met. When I recreated this dish at home, I added andouille sausage -- which perfectly accentuates the other flavors while adding a Cajun flair.



  1. Position an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Heat a 12-inch cast-iron skillet over medium heat. Cook the sausage, stirring often, until the fat is rendered and the pieces are starting to brown, 3 to 4 minutes. Remove the sausage and discard all but 1 tablespoon of the fat.
  3. Add the butter to the skillet. Once it melts, swirl the fat and butter together. Add the onions, peppers, celery and garlic. Cook, stirring occasionally, until soft, about 15 minutes.
  4. Smear the tomato paste onto the skillet and cook, stirring, to caramelize the tomato paste and enhance its flavor, 1 to 2 minutes. Stir in the tomatoes and their juices. Stir in the Cajun seasoning, paprika and cumin and cook until fragrant, 1 to 2 minutes. Return the sausage to the skillet. Bring to a simmer, then cook on low until the sauce thickens, an additional 5 minutes.
  5. Burrow 4 little nests in the sauce, and then crack an egg into each. Transfer the dish to the oven, taking care to keep each egg in its little nest, and bake until the egg whites are set and the yolks are soft and gooey, about 10 minutes. 
  6. Remove from the oven and serve over creamy Cheddar grits or toast.