Description
A spicy twist on the classic North African dish, Shakshouka with merguez features flavorful sausage and perfectly poached eggs in a rich tomato sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 (14-ounce) can diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces merguez sausage, casings removed and crumbled
- 4 large eggs
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant.
- Add the canned diced tomatoes, salt, and black pepper. Stir to combine and let simmer for 5-10 minutes, allowing the sauce to thicken slightly.
- In a separate pan, cook the crumbled merguez sausage over medium heat until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary, then add the sausage to the tomato mixture.
- Using a spoon, create four small wells in the sauce and carefully crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and garnish with chopped parsley. Serve hot with crusty bread for dipping.
Notes
- For a vegetarian option, substitute the merguez sausage with diced bell peppers or zucchini.
- Add crumbled feta cheese on top before serving for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg