Hello, fellow food enthusiasts!
Today, I’ve got a recipe that is perfect for brunch but could easily find its way to your dining table at any time of the day. Let’s take a little trip to the Middle East with a comforting, flavor-packed Shakshuka with Spicy Merguez Sausage. This dish is one of those that fills your kitchen with incredible aromas and looks as vibrant as it tastes.
**Why I Love Shakshuka**
As a home cook from the UK, I’ve always been fascinated by the world’s diverse culinary landscapes. I believe that trying out recipes from different parts of the globe is one of the best ways to bring a splash of excitement into your kitchen. Shakshuka, a North African and Middle Eastern dish, has quickly become one of my favorites. It’s essentially eggs poached in a wonderfully spiced tomato and pepper sauce, and today, we’re elevating it even further with some spicy Merguez sausages.
**The Star of the Show**
Merguez sausages are made with lamb and spiced with harissa, cumin, and coriander, bringing a lovely heat and depth of flavor to any dish they grace. They pair perfectly with the tangy tomato base of the Shakshuka, creating a fantastic harmony of flavors that’s a real treat for the senses.
**Gathering the Ingredients**
One of the great things about this Shakshuka recipe is that it uses simple, straightforward ingredients. Here’s what you’ll need:
– 4 Merguez sausages (approximately 250g)
– 2 tablespoons olive oil
– 1 medium onion, finely chopped (150g)
– 1 red bell pepper, chopped (120g)
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 can (400g) chopped tomatoes
– 1 cup (240ml) tomato passata
– 1 teaspoon sugar
– Salt and black pepper, to taste
– 4 large eggs
– Fresh parsley, chopped (for garnish)
– Crumbled feta cheese (optional, for garnish)
**Let’s Get Cooking!**
Step 1: Cook the Sausages
Start by heating a large, oven-proof skillet over medium heat. Add the Merguez sausages and cook until they are browned and cooked through, about 8-10 minutes. Once done, set them aside to cool slightly before slicing them into thick rounds.
Step 2: Prepare the Base
In the same skillet, add 2 tablespoons of olive oil. Toss in the finely chopped onion and red bell pepper. Let them sauté over medium heat until softened, about 5-7 minutes. Next, add the minced garlic, ground cumin, ground paprika, ground coriander, and cayenne pepper. Cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Step 3: Simmer the Sauce
Pour in the can of chopped tomatoes and the tomato passata. Stir in 1 teaspoon of sugar, and season with salt and black pepper to taste. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. This slow simmering will allow all those beautiful flavors to meld together.
Step 4: Add the Eggs
Preheat your oven to 180°C (350°F). Using the back of a spoon, make 4 small wells in the tomato sauce. Carefully crack an egg into each well. This step always feels a bit like a balancing act, but with a steady hand, you’ll be just fine!
Step 5: Finish Cooking
Arrange the sliced Merguez sausages around the eggs. Transfer the skillet to your preheated oven and bake for 10-12 minutes, or until the eggs are set to your desired doneness (10 minutes for runny yolks, 12 minutes for firmer ones).
Step 6: Garnish and Serve
Remove the skillet from the oven and sprinkle with freshly chopped parsley and crumbled feta cheese, if using. The bright green parsley and creamy white feta really pop against the deep red of the sauce. Serve hot with some crusty bread to mop up all that delicious sauce.
**A Bit of Personal Flair**
I love serving Shakshuka right in the skillet. It makes for a beautiful centerpiece, and there’s something so cozy about everyone digging in together. It’s also a fantastic way to encourage conversation and camaraderie at the table.
As someone who enjoys cooking with a wide variety of foods and flavors, this dish brings a delightful change from the everyday. Each bite is an adventure, and it’s a great way to introduce your family or friends to the joyous world of Middle Eastern cuisine.
I hope you give this Shakshuka with Spicy Merguez Sausage a try. It’s a dish that’s sure to win hearts and palates alike. Happy cooking and enjoy your culinary journey!
Till next time,
Al
Ingredients
– 4 Merguez sausages (approximately 250g)
– 2 tablespoons olive oil
– 1 medium onion, finely chopped (150g)
– 1 red bell pepper, chopped (120g)
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 can (400g) chopped tomatoes
– 1 cup (240ml) tomato passata
– 1 teaspoon sugar
– Salt and black pepper, to taste
– 4 large eggs
– Fresh parsley, chopped (for garnish)
– Crumbled feta cheese (optional, for garnish)
Method
1. **Cook the sausages**:
– Heat a large, oven-proof skillet over medium heat.
– Add the Merguez sausages and cook until browned and cooked through, about 8-10 minutes.
– Remove the sausages from the skillet and set aside. Once cooled slightly, slice them into thick rounds.
2. **Prepare the base**:
– In the same skillet, add 2 tablespoons of olive oil.
– Add the finely chopped onion and red bell pepper. Sauté over medium heat until softened, about 5-7 minutes.
– Add the minced garlic, ground cumin, ground paprika, ground coriander, and cayenne pepper. Cook for an additional 1-2 minutes, stirring frequently.
3. **Simmer the sauce**:
– Pour in the can of chopped tomatoes and the tomato passata.
– Stir in 1 teaspoon of sugar, and season with salt and black pepper to taste.
– Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
4. **Add the eggs**:
– Preheat your oven to 180°C (350°F).
– Make 4 small wells in the tomato sauce using the back of a spoon.
– Carefully crack an egg into each well.
5. **Finish cooking**:
– Arrange the sliced Merguez sausages around the eggs.
– Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set to your desired doneness (10 minutes for runny yolks, 12 minutes for firmer yolks).
6. **Garnish and serve**:
– Remove the skillet from the oven and sprinkle with freshly chopped parsley and crumbled feta cheese, if using.
– Serve hot with crusty bread for dipping.
