Spicy Tunisian Shakshuka with Merguez Sausage
A Flavorful North African Dish
A vibrant and spicy one-pan dish featuring poached eggs nestled in a smoky tomato sauce, enhanced with spicy Merguez sausage, and a blend of bold spices.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Sauce
For the Sausage
For the Eggs
For the Garnishes
Preparation
Preparing the Sauce
Heat the Oil
Heat olive oil in a large skillet over medium heat.
Cook Onions and Peppers
Add the onions and bell peppers; cook until softened, about 5–7 minutes.
Add Garlic and Spices
Stir in garlic, cumin, smoked paprika, and red pepper flakes; cook for 1 minute more.
Cooking the Sausage
Heat the Oil
In a separate pan, heat olive oil over medium heat.
Cook Sausage
Add sliced Merguez sausage and cook until browned and cooked through.
Combine with Sauce
Add the cooked sausage to the sauce; stir to combine.
Cooking Process
Simmering the Sauce
Allow the sauce to simmer on medium-low heat for 15 minutes, stirring occasionally.
Adding the Eggs
Create indentations in the sauce with the back of a spoon, then gently pour an egg into each indentation.
Cooking the Eggs
Cover and cook until eggs are just set, about 7–10 minutes.
Plating & Serving
Spicy Tunisian Shakshuka with Merguez Sausage
Spicy Tunisian Shakshuka with Merguez Sausage
Plating & Serving
Carefully scoop out portions of the shakshuka with sausage, ensuring each plate has an egg, and serve hot with crusty bread on the side for dipping.