Lamb Shakshuka With Merguez

Lamb shakshuka in a cast iron pan next to a tea towel, plates, and parsley.

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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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch, Lunch

Cuisine: American

Servings: servings

Calories: 327kcal

Author: Caro Jensen

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

US Customary - Metric

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.

Notes

Storage: 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.

Nutrition