Name: Merguez Shakshuka
Cook time: 1800 s
Total time: 1800 s
Yield: 1 shakshuka
Ingredients: 7 garlic confit cloves; 1/2 red onion, roughly cut; 1/2 green hot chili, thinly sliced; 1/2 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; For serving; Tahini; Parsley; Mint; Extra virgin olive oil

BENGINGI

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Merguez Shakshuka

cook:

30 min

0.0

(3)

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!

1 shakshukas

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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

For serving

Tahini

Parsley

Mint

Extra virgin olive oil

Directions

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.

2 tbsp extra virgin olive oil

7 garlic confit cloves

½ green hot chili, thinly sliced

½ red onion, roughly cut

½ red bell pepper, diced

1 tsp cumin powder

2 tsp smoked paprika powder

Salt

Step 2

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

4 merguez sausages, cut in 3 parts

Step 3

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

1 whole San Marzano can

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.

6 pasture raised eggs

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!

Tahini

Parsley

Mint

Extra virgin olive oil

Step 7

YASSS!

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