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A hearty and flavorful Mediterranean-inspired breakfast dish featuring poached eggs in a spicy tomato sauce with vegetarian sausage.

Heat olive oil in a large skillet over medium heat.
Add chopped onion and red bell pepper, sauté until soft.
Add minced garlic and cook for another minute.
Stir in canned tomatoes, cumin, paprika, and cayenne pepper. Simmer for 10 minutes.
Make small wells in the sauce and crack an egg into each well.
Cover the skillet and cook until eggs are set to your liking.
In a separate pan, cook vegetarian sausages according to package instructions.
Top the shakshuka with crumbled feta cheese and chopped parsley.
Serve hot with the cooked vegetarian sausages on the side.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and red bell pepper, sauté until soft.

Add minced garlic and cook for another minute.

Stir in canned tomatoes, cumin, paprika, and cayenne pepper. Simmer for 10 minutes.

Make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook until eggs are set to your liking.

In a separate pan, cook vegetarian sausages according to package instructions.

Top the shakshuka with crumbled feta cheese and chopped parsley.

Serve hot with the cooked vegetarian sausages on the side.