Italian Shakshuka-Albea Blanca
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
3 tablespoons olive oil
1/2 pound mild Italian sausage, sliced
1/2 cup yellow onion, minced
4 garlic cloves, peeled and minced
1/2 cup red bell pepper, diced
1 1/2 teaspoon spicy pimenton
2 cups crushed tomatoes
1 cup diced tomatoes
1 1/2 teaspoon sea salt
2 tablespoons pecorino, grated
1 tablespoon fresh basil, chopped
1 tablespoon flat leaf parsley, chopped
2 tablespoons reduced balsamic
Crusty bread for dipping
Method of Preparation:
Heat oil, over medium high heat, in a large cast iron skillet.
Brown Italian sausage for 3 minutes.
Stir in onions, garlic, bell pepper and spicy pimenton.
Reduce heat to medium and sauté for 5 minutes.
Pour in tomatoes and bring to a simmer, stirring frequently.
Season with sea salt.
Make 4 wells in the tomato sauce.
Crack eggs into the wells.
Cook for 6 minutes or until eggs are cooked to desired doneness.
Sprinkle with cheese, basil and parsley.
Drizzle with balsamic reduction.