Spicy Tunisian Shakshuka with Merguez Sausage

Name: Spicy Tunisian Shakshuka with Merguez Sausage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Breakfast
Ingredients: Olive Oil; Onion; Bell Peppers; Garlic; Ground Cumin; Smoked Paprika; Red Pepper Flakes; Crushed Tomatoes; Salt & Black Pepper; Merguez Sausages; Olive Oil; Eggs; Fresh Cilantro; Crumbled Feta Cheese

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

Olive Oil

2 tbsp

Onion

1 large, finely chopped

Bell Peppers

2, chopped (red and yellow)

Garlic

3 cloves, minced

Ground Cumin

1 tsp

Smoked Paprika

1 tsp

Red Pepper Flakes

½ tsp, crushed

Crushed Tomatoes

1 can (28 oz)

Salt & Black Pepper

to taste

For the Sausage

Merguez Sausages

4, sliced

Olive Oil

1 tbsp

For the Eggs

Eggs

6 large

For the Garnishes

Fresh Cilantro

chopped

Crumbled Feta Cheese

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.

Crack each egg into a small bowl before adding for easier placement and distribution.

Cooking the Eggs

Cover and cook until eggs are just set, about 7–10 minutes.

Do not overcook the eggs; they should be slightly runny for a perfect shakshuka.

Plating & Serving