This is the perfect one pot wonder dish that warms you up with the spices and glorious rich colours. Shakshuka is a delicious North African and Middle Eastern dish featuring poached eggs in a spicy tomato, chilli pepper, and onion sauce. Adding lamb Merguez sausage adds a rich and flavourful twist. You can buy the sauce ready-made, from the Tomato Stall’s Isle of Wight grown tomatoes, but it’s not hard to create your own.
Recipe(serves 4)
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 red peppers, diced
- 8 lamb Merguez sausages (chopped or removed from casing)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Cayenne pepper to taste
- 1 can (400g) crushed tomatoes
- Salt and black pepper, to taste
- 4-6 large eggs
- Fresh parsley, chopped (for garnish)
- Crusty bread or pitta, for serving
Instructions:
1.Prepare Ingredients:
•Heat olive oil in a large, deep skillet over medium heat.
•Add chopped onions and cook until softened, about 3-5 minutes.
•Add minced garlic and diced red bell peppers, sautéing until the peppers are tender.
2.Cook Lamb Merguez:
•Add the lamb Merguez sausages to the skillet (you can use any sausage, but if they are thick, make sure to cook through).
3.Add Spices:
•Sprinkle ground cumin, ground coriander, smoked paprika, and cayenne pepper over the mixture. Stir well to combine and let the spices toast for a minute.
4.Tomato Sauce:
•Pour in the crushed tomatoes, season with salt and black pepper, and stir the sauce. Allow it to simmer for 10-15 minutes until it thickens.
5.Make Wells for Eggs:
•Using the back of a spoon, create wells in the tomato mixture for the eggs. Crack each egg into a separate well.
6.Poach Eggs:
•Cover the skillet and let the eggs poach in the tomato sauce for about 5-8 minutes, or until the egg whites are set but the yolks are still runny.
7.Garnish and Serve:
•Sprinkle fresh parsley over the top.
•Serve hot with crusty bread or pitta on the side for dipping.