Tajine Recipe

Brown the merguez

Heat 1 tablespoon olive oil in a heavy skillet or tajine over medium-high heat. Add the merguez sausages whole and brown on all sides, about 6–8 minutes, turning frequently so they caramelize but do not burst. Remove sausages to a plate and set aside.

Finish with eggs

When the sauce is ready (see Vegetable base), nest the browned sausages back into the sauce. Make four shallow wells in the sauce and crack one egg into each well (or scatter eggs as desired). Reduce heat to low, cover the pan or tajine, and cook until egg whites are set but yolks remain runny, about 6–8 minutes. For firmer yolks, cook an additional 2–3 minutes.

Prepare vegetables

Peel and thinly slice the yellow onion. Core and seed the bell peppers and cut into thin strips or small dice. If using fresh tomatoes, blanch in boiling water for 30–60 seconds, peel, core, and chop; or use canned crushed tomatoes.

Sweat the aromatics

Heat remaining 1 tablespoon olive oil in the same skillet or tajine over medium heat. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the bell peppers and continue to cook until softened, another 5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Add the chopped tomatoes and tomato paste to the softened vegetables and stir to combine. Add harissa, sweet paprika, smoked paprika (if using), ground cumin, ground coriander, black pepper and 3/4 teaspoon of the salt. Stir well and bring to a gentle simmer. If the mixture seems too thick, add up to 100 ml water or stock to loosen. Simmer uncovered for 10–12 minutes so flavors meld and sauce thickens slightly.

Taste the sauce and adjust seasoning: add remaining salt if needed, and more harissa or black pepper to increase heat. If sauce tastes too acidic, stir in a small pinch of sugar (optional) to balance. Stir in chopped cilantro and parsley just before adding the sausages back in to retain freshness.

Return the browned merguez to the sauce, nestling them into the simmering tomatoes. Pour in any reserved juices from the sausage plate and a splash of water or stock if the sauce needs loosening. After adding eggs and cooking to desired doneness, remove from heat and sprinkle additional chopped herbs over the top. Serve straight from the tajine or skillet with lemon wedges to squeeze over before eating.