Lamb Shakshuka With Merguez
This Lamb Shakshuka with Merguez is packed with vegetables, eggs, and spicy lamb merguez sausages, all nestled in a rich, spicy tomato sauce. The addition of merguez adds a kick of heat and spice, taking this classic breakfast dish to a new level. Serve it with warm Turkish bread for a complete meal.
Lamb shakshuka – an egg-cellent breakfast idea
Our chickens currently give us 14 eggs a day so I’m always looking for ways to spice up our egg recipe rotation. Thanks to the spicy lamb merguez sausages, this one-pan sausage shakshuka hits the spot and offers tons of flavor – yet only takes 25 minutes to make.
Just like my cottage cheese egg bake or ham and cheese frittata, this easy shakshuka can be served as a delicious hearty breakfast, brunch, quick lunch, or dinner.
Toasted Turkish bread is a great side for this saucy breakfast dish but so are my quick no-yeast dinner rolls – any type of bread really to mop up the spicy juices.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb – I use two lamb merguez sausages and removed the casing. Merguez are spicy, North African sausages typically made from lamb, flavored with harissa and other spices. You can also use ground lamb and season it with my lamb dry rub or choose chorizo sausages as another spicy meat alternative.
- Tomatoes – Crushed tomatoes or puréed tomatoes work best they create a smooth sauce. Simply blend diced tomatoes before using them unless you prefer a chunkier shakshuka.
- Vegetables – Yellow onion, garlic cloves, and bell peppers add extra texture, color, and flavor. Other tasty veggie additions could be olives, capers, corn, spinach, or zucchinis.
- Seasoning – Smoked paprika and oregano add extra flavor and depth to the dish besides the heavily seasoned merguez.
- Eggs – Use free-range eggs if possible.
- Feta – Crumbled feta adds extra flavor and a nice fresh contrast to the spicy sausage. You can also go with cottage cheese or ricotta.
How to make lamb shakshuka
See the recipe card for full information on the method.
Merguez sausage is browned in some oil over high heat.
Vegetables and spices are added.
Crushed tomatoes are added and the sauce is simmering for the flavors to mingle and deepen.
Eggs are nestled in the rich tomato sauce topped with feta, ready to be baked for 10 minutes.
Storage tips
Shakshuka is best enjoyed fresh as it doesn’t store particularly well. You can leave it in the fridge overnight and reheat gently but I wouldn’t store or freeze it beyond that.
More easy lamb recipes
For more delicious lamb dishes, check out the following recipes:
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Lamb Shakshuka With Merguez
Ingredients
- 1 tbsp olive oil
- 2 merguez sausages casings removed
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 2 bell peppers diced, red and green
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp ground black pepper
- 21 oz crushed tomatoes or passata (puréed tomatoes)
- 4 eggs medium-sized
- 1/4 cup feta cheese to serve
- 2 tbsp fresh Italian parsley finely chopped, to serve
Instructions
- Preheat the oven to 350F (180C).
- Heat the olive oil in a cast iron pan or oven-proof pan over high heat. Add the merguez sausage meat and brown it (2-3 minutes).
- Add diced onion, bell peppers, and minced garlic and stir to combine. Cook for 3-4 minutes for the vegetables to soften.
- Add the smoked paprika, oregano, salt, and pepper. Stir to combine.
- Pour in the crushed tomatoes and thoroughly combine everything. Cook for 5 minutes.
- Create some spaces in the sauce with a wooden spoon and crack in the eggs. Space them out evenly. Add crumbled feta and transfer the shakshuka to the oven for 10 minutes or until the eggs are cooked to your liking.
- Remove the pan from the oven. Add chopped parsley and serve with some crusted bread such as my Turkish flatbread.
