One-Pan Lamb Merguez Shakshuka

lamb merguez sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more affordable.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in calories, while ricotta is often less expensive.

Chop all vegetables and herbs: onions, bell peppers, parsley, cilantro.

Fry the lamb merguez sausage in a skillet without oil, breaking it into small pieces until cooked.

Set the cooked lamb sausage aside.

Add a little olive oil to the skillet and sauté the chopped onions until softened.

Add minced garlic to the onions and sauté until fragrant, being careful not to burn it.

Add chopped bell peppers to the skillet and sauté briefly.

Stir in salt, black pepper, cumin, and paprika, and fry for less than a minute.

Add tomato paste and grated canned tomatoes to the skillet and cook for another minute.

Add harissa to the mixture and stir.

Return the cooked lamb sausage to the skillet, scraping the bottom to deglaze.

Add parsley and cilantro for flavor and stir.

Cover the skillet and let it cook for 15-20 minutes until the sauce thickens, cooking uncovered if too runny.

Taste for seasoning and adjust if necessary.

Make wells in the sauce and crack eggs into each well.

Cook the eggs to your desired doneness, covering if necessary.

Remove from heat and let sit for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens