Cajun Shakshuka

Name: Cajun Shakshuka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Cajun
Ingredients: 6 ounces andouille or chorizo sausage, diced; 1 tablespoon unsalted butter; 1/2 white, yellow, or red onion, finely chopped; 1/2 green bell pepper, finely chopped; 1 celery stalk, thinly sliced; 2 cloves garlic, smashed and finely chopped; 1 tablespoon tomato paste; 15 ounces One 15-ounce can whole tomatoes in their juices; 1 teaspoon Cajun or Creole seasoning; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 4 large eggs; Cheddar grits or toast, for serving

Recipe GLPR30b3b4afc69c85

Cajun

Main Course

50 min

298 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A bold and spiced one-skillet dish featuring poached eggs nestled in a savory Cajun tomato sauce enriched with andouille sausage, bell peppers, and aromatic vegetables. Finished in the oven until the egg whites are set and yolks remain gloriously runny. Serve alongside creamy Cheddar grits or crispy toast for a satisfying breakfast or brunch.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

6 ounces andouille or chorizo sausage, diced

1 tablespoon unsalted butter

1/2 white, yellow, or red onion, finely chopped

1/2 green bell pepper, finely chopped

1 celery stalk, thinly sliced

2 cloves garlic, smashed and finely chopped

1 tablespoon tomato paste

15 ounces One 15-ounce can whole tomatoes in their juices

1 teaspoon Cajun or Creole seasoning

1/2 teaspoon paprika

1/4 teaspoon ground cumin

4 large eggs

Cheddar grits or toast, for serving

Directions

Preheat your oven to 400 degrees Fahrenheit with the rack positioned in the center.
Heat a 12-inch cast-iron skillet over medium heat. Add the diced sausage and cook, stirring frequently, until the fat renders and the meat begins to brown, approximately 3 to 4 minutes. Transfer the cooked sausage to a clean plate and leave about 1 tablespoon of the rendered fat in the skillet, discarding the excess.
Pour the butter into the skillet with the remaining sausage fat and swirl them together as the butter melts. Add the chopped onion, green bell pepper, celery, and garlic to the pan. Cook, stirring occasionally, until all the vegetables have softened, about 15 minutes.
Spread the tomato paste directly onto the mixture in the skillet and stir constantly for 1 to 2 minutes to caramelize it and deepen its flavor. Pour in the canned tomatoes along with their juices, breaking them up slightly with your spoon. Stir in the Cajun seasoning, paprika, and cumin, cooking until the spices become fragrant, about 1 to 2 minutes. Return the browned sausage to the skillet and bring the sauce to a gentle simmer. Let it cook on low heat for 5 additional minutes until the sauce has thickened slightly.
Using the back of a spoon, create 4 small wells or nests in the sauce, spacing them evenly around the skillet. Carefully crack one egg into each nest. Transfer the entire skillet to the preheated oven and bake until the egg whites are fully set and opaque while the yolks remain soft and runny, about 10 minutes. Ensure the internal temperature of the egg whites reaches 160 degrees Fahrenheit.
Remove the skillet from the oven using an oven mitt and serve the shakshuka directly from the skillet, or portion into bowls. Serve alongside creamy Cheddar grits or buttered toast.

Comments

Grocery List Plus Editorial Staff4

Every ingredient lands at Harris Teeter, Food Lion, Kroger, Walmart, or ALDI without a special trip—andouille is stocked at all of them, cheddar grits are standard Southern stock, and cajun seasoning appears in the spice aisle everywhere. Cost runs roughly $12–14 for four servings, or $3–3.50 per plate, driven mainly by the sausage and eggs; the grits and canned tomatoes are cheap anchors. Prep time is honest: the stated 50 minutes accounts for browning sausage, sweating aromatics, simmering the tomato sauce, and poaching eggs, though a home cook will likely need an extra 5–10 minutes on the back end to plate and rest. This is a no-fuss weeknight dinner that reheats reasonably well (gently warm the shakshuka and crisp the grits under the broiler), and it plays naturally in North Carolina, where andouille appears in Low Country cooking and grits are not a question—just a given.