Shakshuka with Merguez Sausages and Herbs
Shakshuka with Merguez Sausages and Herbs
Ingredients
- 3/4 lb (340 g) merguez sausage meat
- 3 tbsp (45 ml) olive oil
- 1 red onion, chopped
- 1 red bell pepper, seeded and cut into small dice
- 3 garlic cloves, chopped
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) harissa
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 can (28 oz/796 ml) diced plum tomatoes
- 6 to 8 eggs
- 3/4 cup (90 g) feta cheese, crumbled
- 1/4 cup (10 g) mixed mint and cilantro leaves
- 1 lemon, zest removed with a lemon zester
- Pita breads, for serving
Instructions
- In a large skillet over high heat, cook the sausage meat in the oil for 8 minutes or until nicely browned, breaking it up with a wooden spoon.
- Add the onion and bell pepper to the skillet. Cook for 5 minutes or until the vegetables are tender. Season with salt and pepper. Add the garlic, tomato paste, harissa and spices. Continue to cook for 2 minutes while stirring. Add the tomatoes and mix well. Let reduce for 10 minutes or until the sauce has thickened and any liquid has evaporated. Adjust the seasoning. Remove from the heat (see note).
- Using a spoon, make 6 to 8 wells in the sauce. Break an egg into each well.
- Cover and cook over medium heat for 6 minutes or until the egg whites are set but the yolks are still runny. Let rest for 2 minutes.
- Season the eggs with salt and pepper. Sprinkle the feta and herbs over the shakshuka. Garnish with the lemon zest. Serve immediately with pita bread.
Shakshuka with Merguez Sausages and Herbs