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Shakshuka with Merguez

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Ingredients

Adjust Servings:
3 tablespoons Olive Oil
3 Tomatoes soft. * optional to use mutti paste
hand full Cherry Tomatoes *optional
1 Onions
2-3 Garlic Cloves
1 Red Chili
1-2 Merguez
1 TSP Cumin
1.5 TBSP Red Paprika
3 Large Eggs

Nutritional information

539
Calories
43.8g
Fat
11.5g
Saturated Fat
314mg
Cholesterol
367mg
Sodium
20.2g
Carbohydrate
6g
Fiber
9.9g
Sugars
20.4g
Protein
26mcg
Vitamin D
105mg
Calcium
5mg
Iron
776mg
Potassium

Shakshuka with Merguez

The Shakshuka is a staple of the Israeli kitchen and it's taking America and the world by storm lately.

  • 30 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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The Shakshuka is a staple of the Israeli kitchen and it’s taking America and the world by storm lately. It is custom to eat the this for breakfast or dinner.

Shakshuka is basically a delicious combination of poached eggs and tomatoes sauce seasoned with cumin and paprika. There are many variations to the traditional recipe. In this recipe, i added the Merguez to give it an amazing twist in taste. I’m adding the Merguez because it makes the dish a lot more fulfiling without the need for the traditional bread on the side.

The  Shakshuka with Merguez is a non-vegetarian dish. I also enjoy having the veg version of this same recipe without the Merguez. Diversify your dinner or breakfast with this wonderful packed of flavors dish.

I recommend

 

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Steps

1
Done

BAKE Merguez AND CUT VEGGIES

1. Wash the Merguez and use a knife to make cuts on the merguez before putting it in the oven (the knife cuts are important so the merguez will not explode). Bake it for about 20-25 min in high heat around 400f (220 c).
2. Finely chop onions, Slice 1-3 garlic cloves, cut red chilly to your liking. This is optional if you don't like spicy food don't add it if you like very spicy add more. It's a trial and error phase.
3. Take ripe tomatoes and cherry tomatoes (mixing cherry tomatoes with tomatoes is optional) cut them too big squares

2
Done

Cooking Time

1. Add the onions to olive oil, give it about 30 sec- 1 min and add the chili and garlic. Cook it for a minute or 2 not more than that so they don't burn and when the onion becomes transparent add the tomatoes and let it cook for 5-10 min while stirring occasionally.
* If you don't have enough ripe tomatoes you can use tomato paste like mutti.

3
Done

SEASON AND ADD THE Merguez

1. After the tomatoes have softened season the Shaksuka with:
Salt, paper, paprika, and cumin.

2. Take the merguez from the oven let it cool off a bit and carefully cut it to small squares.

Add the merguez squares to the pan stir well and let it cook for about a minute

4
Done

Add the Eggs

Make small holes in the shakshuka and break the eggs into the holes. cover the pan and let it cook for a few minutes. Depending if you like hard eggs or soft you decide when to finish the cooking.

Optional add feta cheese on top and serve while hot. The Shakshuka goes well with a green salad or Arabic salad and tahini.

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