Shakshouka with Merguez Sausage

Shakshouka with Merguez Sausages Introduction There are few dishes more comforting and satisfying than a boldly flavorful shakshouka, a North African and Middle Eastern delight that’s known for its warmly spiced tomato base mingled with soft, delicious poached eggs. Today, we’re giving this classic recipe a delightful twist with the inclusion of merguez sausages. The spicy, aromatic flavors of merguez add depth and substance, turning a humble shakshouka into a robust, savory symphony. Whether you’re seeking a hearty breakfast or an enticing brunch, this dish is sure to impress and satisfy. Kitchen Equipment Required Chef’s Knife Cutting Board Large Skillet or Cast Iron Pan Mixing Bowl Wooden Spoon Measuring Cups and Spoons Oven Mitts Cooking Time Total estimated time: 45 minutes Shakshouka with Merguez Sausages Recipe Ingredients 400g (14 oz) merguez sausages 15ml (1 tbsp) olive oil 150g (1 large) onion, finely chopped 100g (1 medium) red bell pepper, chopped 5g (2 cloves) garlic, minced 500g (2 cups) ripe chopped tomatoes 30ml (2 tbsp) tomato paste 2g (1 tsp) ground cumin 2g (1 tsp) ground smoked paprika 1g (1/2 tsp) ground coriander 2.5g (1/2 tsp) chili powder (optional, for more heat) Salt and pepper to taste 4 large eggs Fresh parsley or cilantro, for garnish Pita bread or crusty bread, for serving Instructions Step 1: Prepare the Merguez Sausages In a large skillet or cast iron pan over medium-high heat, add the olive oil. Add the merguez sausages and cook for about 6-7 minutes, turning occasionally, until browned and cooked through. Remove the sausages from the pan and set aside. Step 2: Sauté the Vegetables Using the same pan with the flavorful drippings from the sausages, reduce the heat to medium. Add the chopped onion and red bell pepper. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and the pepper is softened. Add the minced garlic and sauté for 30 seconds, until fragrant. Step 3: Create the Shakshouka Base Stir in the chopped tomatoes and tomato paste, ensuring everything is well combined. Add the ground cumin, smoked paprika, ground coriander, and chili powder. Season with salt and black pepper. Allow the mixture to simmer for 10 minutes, stirring occasionally until it thickens and the flavors meld beautifully. Step 4: Add the Merguez and Poach the Eggs Return the cooked merguez sausages to the pan, nestling them into the thick tomato sauce. Crack the eggs into a small bowl one at a time and gently pour them into the tomato mixture, spacing them evenly. Cover the skillet and let the eggs poach for about 5-7 minutes, or until the whites are set and the yolks are to your liking. Step 5: Serve and Enjoy Remove the skillet from the heat. Garnish with freshly chopped parsley or cilantro. Serve your shakshouka hot, accompanied by warm pita bread or crusty bread to scoop up the deliciously spiced tomato and egg mixture. Conclusion With this Shakshouka with Merguez Sausages, you’ve crafted a dish that’s indulgent, aromatic, and perfect for gatherings or a special breakfast. The spicy merguez complements the rich and savory tomato base, while the softly cooked eggs provide a luscious touch. It’s a recipe that not only fills the kitchen with tantalizing aromas but also invites everyone to gather around the table for a shared experience. Enjoy the harmony of bold flavors and the satisfaction that comes with preparing an internationally cherished dish. Bon appétit!

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