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Recipe of the Week:
Shakshuka with Merguez

Emily Dawson

Friday, 21 October 2022

Recipe of the week with @ems.homecooking will teach you a new dish from around the world. This week's dish is Shakshuka with Merguez, a twist on a simple recipe usually eaten for breakfast across North Africa and the Middle East.

Serves: 2

Difficulty: 2/5

Time: 30 minutes

Origin: North Africa and the Middle East

 

Although typically a breakfast, this dish combines tomatoes, onion and pepper with herbs and spices to create a flavourful meal. Shakshuka is usually served in the pan for that rustic feel, along with crusty bread to dip into the tomato sauce and the runny eggs. Merguez are a North African sausage consisting of lamb and beef with spices. Passed onto to me by my North African friends, this recipe is a traditional one with a twist for extra flavour.


Ingredients:


  • 1 medium onion

  • 1 pepper

  • 1 tomato

  • 4 merguez (or an alternative sausage)

  • 2 eggs

  • 1 tin of chopped tomatoes

  • 1 tbsp tomato puree

  • 1 tsp paprika

  • 1 tsp cumin

  • Salt and pepper

  • Handful of chopped coriander

  • Olive oil


Ingredients for the Shakshuka laid out on a chopping board.

Method

 

Chop onions and peppers into slices and dice the tomatoes.


In a pan on a medium heat, add 2 tbsp olive oil and brown off the merguez for about 5 minutes. Once browned, remove the merguez from the pan and set aside. You can use chorizo or a vegetarian alternative instead.


In the same pan, add the onions and cook until soft and brown.


Add in the peppers and stir constantly, cooking until softened.


Peppers and onions cooking in a pan.

Once the peppers have softened, add in the tomatoes, the tin of chopped tomatoes and 1 tbsp tomato puree. Stir to combine everything together.


Add in the paprika, cumin, salt and pepper and cook for about 3 minutes.


Add the merguez (or sausage of choice) back into the pan. Then, using a spoon, make two wells and crack an egg into each.


Cover with a lid and cook for 3-5 minutes, depending on how runny you like your eggs. You can use foil if you don’t have a lid.


Sprinkle with chopped coriander and enjoy!

 

Eggs and tomato sauce cooking together

For more savoury and tasty treat recipes, follow @ems.homecooking on Instagram.

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About the Author

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Images provided by Emily Dawson.


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Culture Recipe of the Week

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Let us know what you think

average rating is 3 out of 5, based on 150 votes, Article ratings

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Barbara Dawson

average rating is 3 out of 5

Lovely tasty dish. Try it you won’t be disappointed.

Time Published

Aunty Liz

average rating is 3 out of 5

Very tasty and cheap. I often have this for tea!

Time Published

BETTS

average rating is 3 out of 5

Being a bilingual family (French mother and British father,) living in France I thought your article was extremely interesting . Have you research on bilingualism ? It seems that when the mother is British and the father French and they both live in France their children seem to be more bilingual than when the mother is French and the father is British . This is what we called mother tongue , isn't it ?

Time Published

Niamh

average rating is 3 out of 5

Such an interesting article!

Time Published

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