Name: Merguez Shakshuka
Total time: 35 min
Yield: 4
Ingredients: 4 merguez sausages, casings removed; 2 tbsp oil; 1 onion; 1 red bell pepper; 3 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili flakes; 1 can (800 g) crushed tomatoes; 6 eggs; to taste salt and pepper; 1 handful cilantro or parsley, chopped; to serve crusty bread

Merguez Shakshuka

Eggs poached in a spicy tomato sauce loaded with crumbled merguez sausage.

Prep

10 min

Cook

25 min

Total

35 min

Active

25 min

Serves

Difficulty

Easy

Cuisine

moroccan

Servings4

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Steps

Crumble the merguez into a wide skillet and cook over medium heat until browned, breaking it up with a spoon, about 6 minutes.
Add the oil, onion, and pepper, and cook 6 minutes until soft.
Add the garlic and spices and cook 1 minute.
Pour in the tomatoes, season with salt and pepper, and simmer 10 minutes until slightly thickened.
Make small wells in the sauce and crack in the eggs, cover, and cook 5 to 7 minutes until the whites are set but yolks are still soft.
Scatter with herbs and serve straight from the pan with crusty bread.