Shakshuka with Merguez
A hearty North African breakfast featuring spicy merguez sausage, eggs poached in a rich tomato and bell pepper sauce infused with ras el hanout spice blend.
Ingredients
- 8 oz merguez sausage, sliced
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tsp ras el hanout spice blend
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups canned crushed tomatoes
- 1 tbsp harissa paste
- 6 large eggs
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh mint leaves, chopped
- to taste salt
- to taste black pepper, ground
Instructions
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1
Heat a large skillet over medium heat. Add 2 tbsp olive oil and 8 oz sliced merguez sausage. Cook until browned, about 5 minutes.
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2
Add 1 diced yellow onion and 1 diced red bell pepper to the skillet. Sauté until softened, about 5 minutes.
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3
Add 4 minced garlic cloves, 2 tsp ras el hanout spice blend, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook until fragrant, about 1 minute.
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4
Pour in 2 cups canned crushed tomatoes and 1 tbsp harissa paste. Stir to combine, then simmer for 10 minutes until slightly thickened. Season with to taste salt and to taste black pepper.
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5
Using a spoon, make 6 wells in the sauce. Crack 6 large eggs into the wells. Cover the skillet and cook until egg whites are set but yolks are still runny, about 5-7 minutes.
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6
Garnish with 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint leaves before serving.
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7
Serve hot directly from the skillet with crusty bread on the side if desired.