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Merguez Shakshuka

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8–10 ounces merguez sausage fresh or uncased
  • 1 small onion, thinly sliced
  • 1 red bell pepper, sliced
  • 3–4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2–1 teaspoon harissa paste (or chili flakes), to taste
  • 1 can (14–15 oz) crushed or diced tomatoes
  • Salt and black pepper
  • 4–6 eggs depending on pan size and hunger levels
  • Olive oil as needed
  • Fresh cilantro or parsley, chopped
  • Optional crumbled feta, lemon wedges
  • Merguez = built-in flavor bomb. It seasons the whole dish as it browns.
  • Smoked paprika + cumin add warmth and depth in under a minute.
  • Tomatoes mellow the heat and create that saucy poaching liquid for eggs.
  • Herbs + feta finish with brightness and salt. Little glam goes a long way.

Method
 

  1. Heat a wide skillet over medium-high. Drizzle a little oil if your sausage looks lean. Squeeze sausage out of casings (if needed) and cook, breaking it up, until browned with crispy edges. Scoop out to a plate, leaving the fat in the pan.
  2. Add onion and red pepper with a pinch of salt. Stir until the edges pick up color and the onion turns glossy. Add garlic for the last 30 seconds.
  3. Stir in paprika, cumin, and harissa. Let them bloom in the fat. Smells outrageous? Good.
  4. Pour in the tomatoes. Season with salt and pepper. Simmer until slightly thickened and jammy around the edges. Stir in the browned merguez and any juices.
  5. Make little wells, crack in the eggs, cover, and cook until whites set and yolks stay soft. Rotate the pan once to help even cooking. If you like firmer yolks, go a minute longer—your call.
  6. Scatter herbs and feta. Squeeze a little lemon if you're feeling fancy. Serve with crusty bread, pita, or—IMO—even garlic toast.