Shakshouka Recipe

Preparation

1. 1

   Cook the Merguez

   In a large skillet, heat the olive oil over medium heat. Add the lamb merguez sausages and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.

2. 2

   Sauté the Vegetables

   In the same skillet, add the diced onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

3. 3

   Add the Tomatoes and Spices

   Stir in the crushed tomatoes, ground cumin, paprika, salt, and black pepper. Bring to a simmer and let cook for 10 minutes to allow flavors to meld.

4. 4

   Add the Merguez Back

   Slice the cooked merguez and return it to the skillet. Stir to combine.

5. 5

   Poach the Eggs

   Make small wells in the tomato sauce and crack an egg into each well. Cover the skillet and let the eggs poach until the whites are set but the yolks are still runny, about 5-7 minutes.

6. 6

   Finish with Goat Cheese

   Sprinkle crumbled goat cheese and chopped parsley over the top before serving.

7. 7

   Grill the Sourdough

   While the eggs are poaching, grill or toast the sourdough slices until golden brown.