How to Prepare Speedy Shakshuka with Wagyu Hot Italian Sausage

Hello everybody, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Shakshuka with Wagyu Hot Italian Sausage. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Shakshuka with Wagyu Hot Italian Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shakshuka with Wagyu Hot Italian Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Shakshuka with Wagyu Hot Italian Sausage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Shakshuka with Wagyu Hot Italian Sausage estimated approx 20 minutes.

To begin with this particular recipe, we must first prepare a few components. You can have Shakshuka with Wagyu Hot Italian Sausage using 15 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Shakshuka with Wagyu Hot Italian Sausage:

1. 1/2 LB Double 8 Cattle Company Fullblood Wagyu Italian Sausage
2. 2 TBSP Olive Oil (divided)
3. 1 Shallot (diced)
4. 4 Garlic Cloves (diced)
5. 1 Red Bell Pepper (diced)
6. 1 Pablano Pepper (diced)
7. 1 TSP Chili Powder
8. PINCH Cayenne Pepper
9. 1 TBSP Ground Cumin
10. 1 TBSP Paprika
11. 2 CUPS Canned Diced Tomatoes
12. 5 Eggs
13. 1/4 CUP Feta
14. 2 TBSP Cilantro
15. Salt & Freshly Ground Black Pepper (to season)

Instructions to make to make Shakshuka with Wagyu Hot Italian Sausage

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!

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