Whole sausages are neat and easy, sure, but when you split open their casings it’s like using a richer, more flavorful minced meat to create delicious, inventive dishes—merguez chili, chorizo-stuffed peppers, Italian-sausage Bolognese. Chef Alon Shaya, author of the new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel, uses ground sausage to create a rich shakshouka, a Middle Eastern specialty of eggs simmered in spiced tomato sauce. This recipe serves four.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
- 4 sunchokes or small yellow potatoes
- 2 tbsp. extra-virgin olive oil
- 1/2 lb. ground lamb sausage or pork sausage
- 1 cup cherry tomatoes, halved
- 1 clove garlic
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 2 cups crushed tomatoes
- kosher salt
- 4 large eggs
- Flaky sea salt
- 6 scallions, thinly sliced
How to make it