Shakshuka with Merguez

Name: Shakshuka with Merguez
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
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

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.

40 minMediumServes 4420 cal/serving

MoroccanBreakfastStovetopHigh ProteinDairy-FreeGluten-FreeAlcohol-FreeCorn-Free

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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

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.
2

Add 1 diced yellow onion and 1 diced red bell pepper to the skillet. Sauté until softened, about 5 minutes.
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.
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.
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.
6

Garnish with 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint leaves before serving.
7

Serve hot directly from the skillet with crusty bread on the side if desired.

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Questions

Is there a substitute for ras el hanout in Shakshuka with Merguez?

The entry for Shakshuka with Merguez calls for 2 tsp ras el hanout spice blend. In its place: Combine equal parts ground cumin, coriander, ginger and cinnamon with a little paprika and black pepper.

How hot is Shakshuka with Merguez?

Moderately. The heat in Shakshuka with Merguez comes from 1 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Shakshuka with Merguez gluten-free?

Yes. As written, nothing in the ingredient list for Shakshuka with Merguez is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage and the spice blend.

Does Shakshuka with Merguez contain eggs?

Yes: 6 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Shakshuka with Merguez keep?

Refrigerate what is left of Shakshuka with Merguez within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Khobz side
Cafe con Leche drink
Spaetzle side

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