Merguez Shakshuka

total time:

30 min

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When making shakshuka, it’s always best to do it with others. It’s such a rich, indulgent, and hearty breakfast that it’s too much for one person to handle alone. So, whenever I gather with friends for breakfast, I enthusiastically suggest making shakshuka for everyone. This time, I decided to spice up my shakshuka game by adding some merguez sausages. It was such a great choice! The sausages work so well with the sauce and spices, and when topped with tahini and herbs, it’s perfection. You don’t need anything else!

Ingredients

  • 7 garlic confit cloves
  • ½  red onion, roughly cut
  • ½  green hot chili, thinly sliced
  • ½  red bell pepper, diced
  • 1 tsp cumin powder
  • 2 tsp smoked paprika powder
  • Salt
  • 2 tbsp extra virgin olive oil
  • 4  merguez sausages, cut in 3 parts
  • 1 whole San Marzano can
  • 6  pasture raised eggs

Ingredients

For serving:

  • Tahini
  • Parsley
  • Mint
  • Extra virgin olive oil

Ingredients

  • 7 garlic confit cloves
  • ½  red onion, roughly cut
  • ½  green hot chili, thinly sliced
  • ½  red bell pepper, diced
  • 1 tsp cumin powder
  • 2 tsp smoked paprika powder
  • Salt
  • 2 tbsp extra virgin olive oil
  • 4  merguez sausages, cut in 3 parts
  • 1 whole San Marzano can
  • 6  pasture raised eggs

Ingredients

For serving:

  • Tahini
  • Parsley
  • Mint
  • Extra virgin olive oil

Ingredients

  • 7 garlic confit cloves
  • ½  red onion, roughly cut
  • ½  green hot chili, thinly sliced
  • ½  red bell pepper, diced
  • 1 tsp cumin powder
  • 2 tsp smoked paprika powder
  • Salt
  • 2 tbsp extra virgin olive oil
  • 4  merguez sausages, cut in 3 parts
  • 1 whole San Marzano can
  • 6  pasture raised eggs

Ingredients

For serving:

  • Tahini
  • Parsley
  • Mint
  • Extra virgin olive oil

Lets Start Cooking!

step 1

In a pan, on medium heat, add olive oil, garlic confit, chilis, red onion, bell pepper, spices and salt and cook for 10 minutes, stirring occasionally.

step 2

Add the merguez sasuage, cook together for 3 more minutes.

step 3

Add the canned tomatoes and let it cook for 10-15 minutes, stirring occasionally.

step 4

Crack the eggs directly to the shakshuka, and with a spoon make a well underneath each egg so it will be surrounded with the sauce.

step 5

Cover the pan with a lid and let it cook for 3 minutes, until the whites are set and the egg yolk is still runny.

step 6

Remove from the heat, add tahini, parsley, mint, and olive oil on top and dip your bread right in!

step 7

YASSS!

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