A tasty North African and Middle Eastern breakfast dish, Shakshuka is a one-pot pan of deliciousness with peppers, beans, tomatoes and eggs being the main protagonists.
This version also has some delicious beef Merguez sausages added.
These spicy Maghrebi bangers have chilli, cumin, fennel and garlic in them, and we love them, having discovered them in France when we lived there.
Serve this delicious brunch recipe with crusty baguette for egg dipping and mopping up the tomato sauce.
Garnish with pul biber, fresh coriander and jalapeños as a final flourish.
Recipe is shared below, and serves 4 people.
Ingredients:
- 1 onion (peeled and finely diced)
- Olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3 cloves garlic (peeled and minced)
- 1 red chilli (deseeded and finely chopped)
- 1 1/2 teaspoons hot smoked paprika
- 2 red peppers (deseeded and diced)
- 1 x 400g tins of chopped tomatoes
- 1 x 400g kidney beans (drained)
- 4 large free-range eggs
- Pul biber
- 12 x Merguez sausages, grilled
- Fresh coriander, roughly chopped
Drizzle the oil in a lidded sauté pan; fry the onion with the cumin and fennel seeds over a medium heat for about 5 minutes, or until the onion is soft.
Add the garlic and chilli and cook for a further 2 to 3 minutes, then add the smoked paprika and peppers and fry until the peppers are just soft.
Stir in the tinned tomatoes and simmer for 5 minutes.
Add the beans, season with salt and cracked black pepper to taste and bring to the boil for 5 minutes before reducing the heat.
Add the eggs and cook for 5 to 7 minutes uncovered and then 2 to 3 minutes covered until the egg whites have set but the egg yolks are still runny. Sprinkle pul biber over the eggs.
Add the grilled Merguez sausages, coriander & jalapeños and serve.
Recipe courtesy of @Lavenderandlovage