Spicy Goan Sausage Shakshouka

This Spicy Goan Sausage Shakshouka has been inspired by the ever popular Shakshouka that many of you may be familiar with.

When I first came across a Shakshouka recipe online, I was intrigued by its name and drooling over how it looked. But, the typical Shakshouka recipes that I chanced upon, seemed too mild for my tastebuds!Thus, I decided to improvise.

Like many Goan Catholics, I just love Goan Pork Sausages (Chouriços). These spicy and flavorful sausages are prepared by curing pork meat with a combination of Saltpetre and common salt and spicing with a whole lot of spices and Goan vinegar. 

These Chouriços are then used to prepare a number of popular, mouth-watering Goan dishes such as Chouriço PaoChouriço Pulao, Choriss chilly fry etc. And of course, they taste great just plain boiled as well!!  But, my most favourite way to eat Chorissã, is for breakfast, with some scrambled eggs!

And thus was born this delicious Spicy Goan Sausage Shakshouka

NOTE: This recipe also features in my popular book Good Morning Moms - 10 Quick and Easy Breakfast Ideas for Busy Moms

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2 

2 Eggs
2 large Goan Pork Sausages* (boiled)
1 Medium sized Onion (finely chopped)
1 Medium sized tomato (finely chopped)
1 Potato (cut into thin 1/2 inch strips)
Oil for frying

NOTE: Click here for a GLAMPS friendly version of the ingredients . 

(Don't forget to check out our GLAMPS Menu Planner with Automatic Shopping List Generator if you haven't got it already!)

  1. Heat oil in a pan and fry the onions till transluscent.
  2. Add the tomatoes and cook till soft and mushy.
  3. Add the potatoes and some salt and mix well. Add a little water, cover and cook till the potatoes are soft.
  4. Add the boiled sausages, and stir well. Add a little water and cook till the gravy thickens slightly.
  5. Crack the eggs, one at a time, directly over the sausage mixture, making sure to space them properly.
  6. Cover the pan with a lid and simmer for about 5 minutes or until the egg whites have set and the eggs are still runny. Once ready, leave the lid open or else the eggs will further cook and the yolk will set. 
  7. Serve with some bread to soak up that runny yolk and delicious sausage gravy.
*NOTE: This recipe uses Goan Pork Sausages. Replace according to personal preferences

Ideas and tips
  • If you aren't fond of runny, beat the eggs together and scramble them up along with the sausage mixture. (But, that wouldn't be Shakshouka anymore!)
  • If you can't find any Goan Sausages, try this Authentic Recipe by Crescentia Fernandes OR replace them with any other sausage of your choice. 
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