Fullblood Wagyu Ground Sausage Shakshuka
Fullblood Wagyu Ground Sausage Shakshuka

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, fullblood wagyu ground sausage shakshuka. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Fullblood Wagyu Ground Sausage Shakshuka is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Fullblood Wagyu Ground Sausage Shakshuka is something that I’ve loved my whole life.

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

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

So that is going to wrap it up with this special food fullblood wagyu ground sausage shakshuka recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!