Shakshouka with Merguez Sausages
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!
