North African Shakshuka with Merguez and Tahini Dressing
Brighten up a November evening with an intense and colorful North African classic packed with warm spices. Juicy pieces of spiced lamb sausage simmer in a rich tomato sauce before eggs are poached to perfection and topped with nutty tahini and fresh herbs.
In short
North African Shakshuka with Merguez and Tahini Dressing takes about 40 minutes (15 min prep, 25 min cooking), serves 4 and needs 18 ingredients.
Ingredients
- Merguez sausages (or other spicy lamb sausage)400 g
- Eggs6 pcs
- Red onion1 pc
- Red bell peppers2 pcs
- Garlic cloves3 pcs
- Canned diced tomatoes2 cans
- Tomato paste2 tbsp
- Ground cumin1.5 tsp
- Smoked paprika1 tsp
- Harissa paste1 tbsp
- Olive oil for frying2 tbsp
- Tahini3 tbsp
- Lemon juice1.5 tbsp
- Cold water for dressing2 tbsp
- Fresh cilantro1 bunch
- Feta cheese100 g
- Salt and freshly ground black pepper
- Warm pita bread or sourdough bread4 portions
Instructions
- 1
Cut the merguez sausages into bite-sized pieces. Heat 1 tbsp of olive oil in a wide, deep skillet over medium-high heat, and brown the sausage pieces for 4–5 minutes until nicely browned. Transfer them out of the pan and set aside, leaving the flavorful fat in the pan.
- 2
Add the remaining oil to the same pan. Sauté the finely chopped red onion and sliced bell peppers for 6–8 minutes until soft and sweet. Stir in the minced garlic, harissa, ground cumin, and smoked paprika, and let the spices cook for 1 minute while stirring constantly.
- 3
Add the tomato paste and canned diced tomatoes. Return the browned sausage pieces to the sauce. Let everything simmer covered for 10 minutes, then season to taste with salt and pepper.
- 4
Use the back of a large spoon to make 6 small wells in the sauce. Gently crack one egg into each well. Cover the pan with a lid and let simmer over low to medium heat for 6–8 minutes, until the egg whites are set but the yolks are still soft and runny.
- 5
While the eggs are cooking, whisk together the tahini, lemon juice, a pinch of salt, and 2–3 tablespoons of ice-cold water until light and silky smooth.
- 6
Remove the pan from the heat. Drizzle the tahini dressing in thin ribbons over the pan, crumble over the feta cheese, and sprinkle generously with roughly chopped fresh cilantro. Serve immediately straight from the pan with warm bread on the side for dipping into the delicious sauce.
Questions and answers
How long does North African Shakshuka with Merguez and Tahini Dressing take?
About 40 minutes in total: 15 minutes prep and 25 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 18 ingredients: Merguez sausages (or other spicy lamb sausage), Eggs, Red onion, Red bell peppers, Garlic cloves, Canned diced tomatoes …. With Veloop you can add them all to your shopping list.
