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Moroccan/North African · Dinner

Shakshuka with Merguez

Non-vegEasy

Diet: Non-veg · High-protein

Shakshuka with Merguez is a Moroccan/North African dish. This meat version adds merguez to the existing vegetable-and-egg dish.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shakshuka with Merguez. The photograph includes bread and garnish not included in this recipe.
The photograph includes bread and garnish not included in this recipe. Representative photograph of Shakshuka with Merguez. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Sauce

Eggs

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 8 min

  1. Cook 20 ml olive oil, 300 g raw merguez sausages, sliced, 150 g onion, sliced, 200 g bell pepper, sliced in its oil 8 minutes until sausage browns and vegetables soften.

    Check: Look for this result: sausage browns and vegetables soften.

Sauce · About 18 min

  1. Add 700 g chopped tomatoes, 15 g garlic, chopped, 1 tsp cumin, 1 tsp paprika, ½ tsp salt; simmer 18 minutes until thick and sausage reaches 71°C / 160°F.

    Check: Look for this result: thick and sausage reaches 71°C / 160°F.

Eggs · About 8 min

  1. Make wells and add 4 eggs; cover and cook 6–8 minutes until whites and yolks are firm.

    Check: Look for this result: whites and yolks are firm.

Tips

  • This meat version adds merguez to the existing vegetable-and-egg dish.
  • Judge Shakshuka with Merguez by the texture and doneness signs in its steps. Your pan and heat affect how long Shakshuka with Merguez takes to cook.

Substitutions

  • Use another raw lamb sausage with added cumin and paprika.

Storage

  • Get perishable Shakshuka with Merguez into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Shakshuka with Merguez within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Shakshuka with Merguez to 74°C / 165°F, stirring or turning it for even heating. When Shakshuka with Merguez is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Shakshuka with Merguez includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Shakshuka with Merguez becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Shakshuka with Merguez one day ahead. For Shakshuka with Merguez, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shakshuka with Merguez on the day of serving.

FAQ

What matters most when making Shakshuka with Merguez?

This meat version adds merguez to the existing vegetable-and-egg dish.

What can I substitute in Shakshuka with Merguez?

Use another raw lamb sausage with added cumin and paprika.

Can I prepare Shakshuka with Merguez ahead?

Prepare the measured ingredients for Shakshuka with Merguez one day ahead. For Shakshuka with Merguez, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shakshuka with Merguez on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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