A culinary hit

Shakshouka with kabanos sausages

Originating from the Middle East, shakshuka has fans all over the world. It is one of those dishes that has as many versions as there are cooks. In our recipe, the flavour of the eggs and tomatoes is wonderfully complemented by the kabanos sausages. No one can resist such culinary offer!


Shakshouka with kabanos sausages

Shakshouka is probably the tastiest breakfast in the world! The quintessence of this dish are well steamed tomatoes and a flowing egg yolk. Vegetarians can opt for the version without meat additions, but it should not lack aromatic spices, including the most important one: cumin, which gives the dish an oriental flavour. Fans of spicy food can season the tomato sauce with hot pepper powder or fresh chilli. Each version shakshouka is delicious!


  • 3-4 ZM Pekpol Ostrołęka Kurpie Specialities kabanos sausages
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1/2 pepper
  • 1 can chopped tomatoes (peeled)
  • 1/2 teaspoon cumin
  • 4 eggs
  • 1/2 bunch parsley or coriander leaves
  • salt, freshly ground pepper


Cut kabanos sausages into pieces 2 cm long. Heat oil in the frying pan. Peel and finely chop the onion and fry in a pan together with the garlic pressed in a press. Add diced pepper. Season with salt and simmer for 5 more minutes.

Add sausages, tomatoes, and cumin to the vegetables. Simmer for 5-7 minutes, stirring occasionally. The sauce should partially evaporate (thicken slightly). Make a hole in the contents of the pan and crack the eggs into it (like fried eggs), taking care to keep the yolks whole.

Cover and simmer over low heat for 5 minutes. The shakshuka will be ready when the egg whites have set (the yolks should still be liquid). Before serving, garnish with chopped parsley or coriander and sprinkle with freshly ground pepper.