Shakshuka With Chorizo Or Merguez Sausage Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet or cast iron pan over medium heat.
• STEP 2.Add chopped onion and cook until softened and translucent.
• STEP 3.Add minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute.
• STEP 4.Add diced tomatoes, tomato paste, and chorizo or merguez sausage. Simmer for 10 minutes.
• STEP 5.Make wells in the sauce and crack eggs into each well. Cover and cook until the eggs are done to your liking.
• STEP 6.Garnish with chopped fresh cilantro or parsley and serve with crusty bread or pita.

Cooking Tips

• You can adjust the spiciness of the dish by adding more or less cayenne pepper.
• If you prefer a milder flavor, you can substitute the chorizo or merguez sausage with regular breakfast sausage.
• Feel free to add other vegetables such as bell peppers or spinach to the sauce for extra flavor and nutrition.

Storage and Serving

• Shakshuka is best served immediately while the eggs are still runny.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet or microwave until heated through, and serve with fresh bread or pita.