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Shakshuka Merguez

SHAKSHUKA WITH MERGUEZ

Iheb
A tomato based dish with North African flavours. Merguez sausages are added creating a spicy depth of flavour
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Tunisian
Servings 3
Calories 500 kcal

Ingredients
  

  • Base Sauce
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 green bell pepper diced
  • 1 teaspoon harissa adjust to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon caraway seeds optional
  • Salt & pepper to taste
  • Tomato Mixture
  • 3 ripe tomatoes chopped (or 1½ cups canned crushed tomatoes)
  • 1 tablespoon tomato paste
  • ½ cup water
  • Protein & Eggs
  • 3 merguez sausages or any spicy sausage
  • 3 eggs
  • Protein & Eggs
  • 3 merguez sausages or any spicy sausage
  • 3 eggs

Instructions
 

  • Prepare the Base Sauce
    Heat olive oil in a pan over medium heat.
    Sauté onions and garlic until soft.
    Add bell pepper, harissa, cumin, paprika, caraway seeds, salt, and pepper. Cook for 2 minutes.
  • Cook the Tomato Mixture
    Stir in chopped tomatoes, tomato paste, and water.
    Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened.
  • Add Merguez & Eggs
    Slice the merguez into pieces and add them to the sauce. Cook for 5 minutes.
    Make small wells in the sauce and crack the eggs into them.
    Cover and let the eggs cook for 5–7 minutes or until desired doneness.
  • Serve & Garnish
    Sprinkle with fresh parsley or cilantro.
    Add chili flakes if desired.
    Serve hot with warm Bread or baguette
Keyword Ojja, Sausage, Shakshuka with Merguez