Spicy Tunisian Shakshuka with Merguez Sausage
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Sauce
- 1
Heat the Oil
Heat olive oil in a large skillet over medium heat.
- 2
Cook Onions and Peppers
Add the onions and bell peppers; cook until softened, about 5–7 minutes.
- 3
Add Garlic and Spices
Stir in garlic, cumin, smoked paprika, and red pepper flakes; cook for 1 minute more.
Cooking the Sausage
- 1
Heat the Oil
In a separate pan, heat olive oil over medium heat.
- 2
Cook Sausage
Add sliced Merguez sausage and cook until browned and cooked through.
- 3
Combine with Sauce
Add the cooked sausage to the sauce; stir to combine.
How to Make Spicy Tunisian Shakshuka with Merguez Sausage
Total time: 1 h 33 min · Yields 4 servings
- 1
Simmering the Sauce
Allow the sauce to simmer on medium-low heat for 15 minutes, stirring occasionally.
- 2
Adding the Eggs
Create indentations in the sauce with the back of a spoon, then gently pour an egg into each indentation.
- 3
Cooking the Eggs
Cover and cook until eggs are just set, about 7–10 minutes.
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