Go Back
Shakshuka Merguez Whole30 Paleo Primal Gourmet Easy Best Breakfast Recipe

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.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Middle Eastern, North African
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.
Keyword merguez, paleo, shakshuka, shakshuka merguez, whole30