Pork Sausage Shakshuka
A hearty breakfast
Shakshuka is a popular dish throughout North Africa and the Middle East. It is one of my favourite brunch dishes. In the reel at the bottom of this page, you can see I made this Pork Sausage Shakshuka in a Potjie Pot, which added to the fun, but of course you can also prepare it the stove.
You can easily make a larger portion with a larger pot and increasing the ingredients, which is why this is my go-to breakfast or brunch dish when we travel with a group.
Ingredients to make Pork Sausage Shakshuka Potjie
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp black pepper teaspoon or to taste
2 cans whole tomatoes with their juices, coarsely chopped
Salt to taste
1 disk feta cheese
6 large eggs
1 cup rough chopped fresh coriander
3 tbsp Egyptian dukha
4 tbsp mango atchar
500g pork* sausage
*If you don’t eat pork, you could opt for boerewors or a vegetarian alternative instead.
How to Prepare Pork Sausage Shakshuka Potjie
Start the fire, make a medium heat coals and get the potjie pot up to temperature.
Heat oil in the potjie pot and then add onion and bell peppers. Cook gently until very soft, about 15 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook for 1 minute.
Braai the pork sausages (leave then juicy and slightly pink inside as it will cook more in the tomato sauce) and cut into 2 cm long pieces, place into potjie pot.
Pour in tomatoes and season with salt and pepper, simmer until tomatoes have thickened, for about 10 minutes.
Taste and add more salt and pepper if needed.
Drop eggs into the shakshuka and put on the lid for 7-10 minutes or until eggs cooked to your liking.
Crumbled feta over the shakshuka, then sprinkle the dukkah and finally the coriander.
Dot the top of the shakshuka with atchar. Serve with pesto ciabatta like in the reel at the bottom of the page, or with toasted ciabatta and bacon jam, as in the picture. I made the bacon jam from scratch using this recipe.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
To see how I made it, watch the reel below:
More Pork Recipes
Below the newsletter block, you will find some more pork recipes.
I can really recommend this Pork Bangers and Kale Stew, I can also recommend you try this Gammon Sausage Bake at Christmas time, when Pick n Pay stocks these festive gammon sausages. And for leftovers on Boxing Day, these Gammon Braai Broodjies are a winner! In summer, pork rashers on the braai are delicious and if you buy ready-made garlic rolls at Pick n Pay and make a yoghurt/mayo coleslaw, you just add some pork rashers and you’ll have a delicious but easy-to-make roll (find the recipe for the pork rasher roll here)!
If you love bacon, you should try my Beetroot Salad with Whipped Feta, Bacon , Roasted Olives and Toasted Pecan Nuts.
And why not make your own Bacon Jam from scratch?
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (7), Olivia (5) and Harvey (3).
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