Shakshuka Merguez - Whole30, Paleo
This Shakshuka Merguez (eggs poached in tomato sauce) is bursting with flavour thanks to Harissa and big chunks of North African sausage.
Servings: 2 people
Ingredients
- 4-6 large, free-range, organic eggs
- 4-5 merguez sausages
- 1 medium yellow onion - diced
- 1 medium Cubanelle pepper - julienned
- 4-5 cloves fresh garlic - roughly chopped
- 1 tsp smoked Spanish paprika
- 1 tbsp Harissa paste (more or less depending on personal preference)
- 500 ml tomato passata (puréed and strained tomatoes)
- kosher salt and black pepper to taste
- 2 tbsp Extra Virgin olive oil
- 8-10 black olives - pitted and roughly chopped - for garnish - substitute kalamata or green olives of choice
- 1 handful fresh parsley - roughly chopped - for garnish - substitute fresh coriander
Instructions
- Add olive oil to a preheated, large, nonstick skillet or well-seasoned, cast iron skillet over medium-high heat.
- Add sausage and cook 3-4 min per side. Transfer cooked sausage to a tray and set aside.
- Add onions, peppers and garlic to the pan and season with a pinch of salt. Sauté for 6-8 minutes or until onions are soft. Stir regularly so as not to burn.
- Season onion mixture with smoked paprika and cook additional 60 seconds. Add passata and cook 6-8 minutes or until slightly reduced. Add harissa and stir through to incorporate. Taste for seasoning and adjust as required. TIP: if tomato sauce becomes too thick, simply dilute with 1/2 cup or more of water.
- Using a wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
- Lower heat to med-low, cover pan with a lid and cook until the egg whites have firmed-up but the yolks are still runny – approximately 6-8 minutes.
- Remove shakshuka from heat. Garnish with pitted olives and fresh parsley. Serve immediately.