Merguez is a classic Middle Eastern sausage that is bursting with savory, garlicky, spicy flavors. We use this classic ingredient to create a base of flavors for the ever popular shakshuka.
- Cook Time
- Prep Time
- 2 tablespoons extra virgin olive oil, such as Colavita
- 6 cloves garlic, thinly sliced
- 2 teaspoons cumin
- 1 ½ teaspoons coriander
- 1 teaspoon ground fennel (optional)
- ¼ teaspoon cayenne pepper or 1 teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- ½ pound ground beef or lamb
- 6 ounce can tomato paste
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 6 eggs
- Garnish: Cilantro, parsley, or dill
1. Heat evoo in a large saute pan over medium heat. Add sliced garlic and saute for 30 seconds.
2. Add cumin, coriander, fennel, cayenne (or red pepper flakes) and salt. Cook for one minute. Add ground beef or lamb to pan, stir and break up meat and coat it in spices.
3. Cook meat for 5 minutes, until there is no pink. Mix in tomato paste and cook for 3 minutes. Add 1 cup of water and fire roasted tomatoes. Bring sauce to a simmer.
4. Create 6 mini-wells with the back of a spoon. Gently nestle eggs in each well. Cover pan and cook on medium heat for 3 to 4 minutes, until eggs are set.
5. Top with fresh herbs. Eat immediately with toasted bread or pita and hummus.