Chicken Sausage Shakshuk

What you’ll need:

2 packages of al fresco Smoked Andouille Chicken Sausage

1- 28oz can of crushed tomatoes

1- 14.5oz can of fire roasted diced tomatoes

6 cloves of garlic

5 eggs

1 tbsp smoked paprika

1 teaspoon of ground cumin

1 tbsp of dried basil

1 tbsp dried parsley

1/2 teaspoon crushed red pepper flake

1 1/2 teaspoons of sugar

1 tablespoon olive oil

1/4 cup water

Salt and pepper to taste

1 tablespoon chopped cilantro for garnish

1 tablespoon olive oil

Directions:

• Cook al fresco Smoked Andouille Chicken Sausage until brown
• Add in 4 cloves of whole garlic while sausage is still cooking.
• Remove sausage and charred garlic from pan and set aside. Slice 1 - 2 sausages and set aside.
• Add olive oil in pan and 2 cloves of chopped garlic, cook until softened.
• Add in crushed tomatoes and fire roasted tomatoes. Add in smoked paprika, ground cumin, dried basil, dried parsley, crushed red pepp er flakes, sugar and sliced sausage. Mix and summer for 3 minutes.
• Crack eggs one by one in a small bowl and add around the sauce mixture. Place in remaining sausage and charred garlic. Place heat on low and cover.
• Check your eggs intermittently and look for the whites of the eggs to be opaque. The egg should have a slight jiggle. Approximately 5 - 8 minutes.
• Top with chopped cilantro and serve with toasted bread.
• Serve and Enjoy!