Shakshuka with Merguez Sausage
Brunch is one of my favourite meals of the day. A good one will set me up nicely with a nice buzz to tackle the day ahead. It’s usually a weekend affair for me where I can take my leisurely time making it.
One of those recipes that I often frequent is Shakshuka and to give it a different dimension I like to add some Merquez sausages. What I love about these sausages is that the spices used in them such as cumin, caraway and paprika oozes out in the cooking process taking the tomato based sauce to the next level.
The Merguez sausages I’ve used in this recipe is from online butchers, Swaledale, from their Spring BBQ Box.
Spring BBQ Box
Swaledale offer a great range of meats with traditional cuts eaten in the UK such as chops and fillets, alongside the less traditional Picanha and Denver.
You can check out their impressive options of meat, game and poultry here. And do give the Shakshuka with Merquez Sausages recipe a try.
Food I Fancy was given the Merguez sausages along with a selection of other meats as gift. Words as always are my own.
Shakshuka with Marguez Sausage
A tomato based brunch dish with North African flavours
- 1 large organic egg
- 1 or 2 Merguez sausages
- 200g chopped tinned tomatoes
- 1 tablespoon olive oil
- ½ small red onion, chopped
- ¼ green pepper, chopped
- 1 teaspoon rose harissa paste
- Pinch of sugar
- Pinch of salt
- Few leaves of mint and parsley, chopped
- Step 1 Pour the oil in a small skillet or frying pan, put the Merquez sausages in the pan and fry on a medium heat for 2 minutes on each side.
- Step 2 Add the onion and pepper to the pan and fry for a further 5 minutes. Then stir in the tomatoes, rose harissa paste, sugar and salt.
- Step 3 Make a crater in the sauce and crack in an egg. Cover with a lid and cook for a few minutes or until the egg is set to your liking.
- Step 4 Take lid off and sprinkle with the mint and parsley. Drizzle some extra rose harissa paste over the top too. Serve immediately with some flat breads.