When the fridge is bare, time is short, and the craving for warm comfort food hits, this recipe offers a quick fix: shakshuka upgraded with kosher spicy merguez sausages. The dish is designed as a one-pan meal for 2 to 3 diners, takes about 15 minutes to prepare, and is meant to be eaten with fresh challah or good bread for dipping.
The ingredient list calls for 5 to 6 merguez sausages, or other good beef sausages, cut into 1.5-centimeter rounds, plus 4 to 5 eggs, 1 large onion, 1 red bell pepper, 3 to 4 garlic cloves, one 400-gram can of crushed tomatoes or prepared tomato sauce, 2 tablespoons of tomato paste, and 3 tablespoons of canola or olive oil. The seasoning includes sweet paprika, cumin, black pepper, and salt, with chopped scallions or fresh cilantro for garnish.
The method starts by browning the sausage slices in a wide, deep skillet for 3 to 4 minutes so they release their juices and flavor into the oil. Onion and bell pepper are then added and cooked for about 4 more minutes, with the garlic stirred in during the last minute. Next come the tomatoes, tomato paste, and spices, which simmer covered for 5 minutes until the sauce thickens, with a splash of hot water if needed.
After that, small wells are made in the bubbling sauce and the eggs are cracked in carefully. The skillet is covered again and cooked on low heat for 5 to 7 minutes, until the whites are set but the yolks stay runny. The article advises tasting the sauce before adding the eggs, because kosher merguez already brings salt, garlic, and heat, and says the dish can be kept milder for children. Serve it straight from the pan, topped with herbs and plenty of bread for scooping.
