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Kielbasa Shakshuka

15 min
30 min


  • 1 package Coleman Natural Polish Kielbasa
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large yellow bell pepper, seeded and sliced into thin rings
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons tomato paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • 1, 28-oz can crushed, fire roasted tomatoes
  • 1 bunch fresh cilantro
  • 4-6 large eggs


1 Preheat the oven to 375° F. Warm the oil in a large, oven-safe skillet (preferably cast iron) over medium heat. Once shimmering, add the onion and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

2 Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, 1 to 2 minutes, until fragrant.

3 Pour in the crushed tomatoes with their juices and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, cook for 5 minutes to give the flavors time to meld. Meanwhile, slice the kielbasa into coins and sauté them in a skillet until lightly browned. Remove from pan and set on paper towel to drain.

4 Remove pan containing tomato mixture from heat. Evenly space yellow bell pepper rings around edges of skillet and place one in the center. Using the back of a spoon, make a well in the center of each ring and crack the egg directly into it. Sprinkle a little salt and pepper over the eggs. Place kielbasa coins over the top of entire dish, except on top of the eggs.

5 Transfer the skillet to the oven and bake for 10-12 minutes. The dish is done when the egg whites are opaque and the yolks have risen but are still soft. Remove from oven.

6 Garnish with cilantro or parsley. Serve in shallow bowls with crusty bread on the side.

This recipe is gluten-free, keto and paleo diet friendly!

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