Shakshuka with Merguez Sausage and Harissa: A Spicy Twist on a Classic
Imagine a dish that encapsulates the vibrant spirit of North African cuisine, with its bold spices and hearty ingredients. That’s exactly what you get with Shakshuka with Merguez Sausage and Harissa. This isn’t just any breakfast; it’s a culinary journey that promises to awaken your senses and start your day with a burst of flavor. Whether you’re a fan of the traditional shakshuka or looking to spice up your morning routine, this recipe is a must-try.
Not only is it packed with protein and nutrients, but it’s also incredibly versatile, making it perfect for any meal of the day. So, grab your skillet and let’s dive into the rich, spicy world of this Mediterranean delight.
The Story Behind Shakshuka with Merguez Sausage and Harissa
Shakshuka, a beloved dish throughout the Mediterranean and Middle East, finds its roots in the Maghreb region of North Africa. Traditionally, it’s a simple, yet hearty dish of eggs poached in a fragrant tomato sauce. However, our version takes inspiration from the Tunisian palate, known for its love of deep, smoky flavors and a penchant for heat.
The addition of Merguez sausage, a spicy lamb or beef sausage seasoned with cumin, sumac, fennel, and harissa, transforms this dish into a more robust meal. Harissa, the fiery chili pepper paste with hints of garlic and spices, is a staple in Tunisian kitchens and lends this shakshuka its distinctive kick. Each bite is a testament to the rich culinary traditions of Tunisia, where food is not just sustenance, but a celebration of culture and flavor.
This particular recipe was inspired by a trip to the bustling markets of Tunis, where the aromas of cumin and caraway blend with the sizzle of Merguez on open grills. It’s a dish that brings the warmth of the Mediterranean sun to your table, making it an ideal comfort food for any season.
Perfecting the Method: Tips for an Authentic Shakshuka
Cooking shakshuka is as much about technique as it is about the ingredients. Here’s how to elevate your shakshuka experience:
Browning the Merguez – Start by cooking the Merguez sausages in a large skillet. The goal is to achieve a deep brown crust, which will add a rich, caramelized flavor to the dish. Be patient and let the sausage cook undisturbed for a few minutes on each side to ensure a good sear.
Building the Base – Once the sausages are set aside, use the same skillet to sauté onions and bell peppers. This technique, known as “fond,” takes advantage of the flavorful bits left by the sausage to create a more complex base for your shakshuka.
Spicing it Right – Introduce the harissa paste and spices after the vegetables have softened. Cooking the spices for a couple of minutes before adding the tomatoes allows their flavors to bloom, which is crucial for an authentic taste.
Simmering the Sauce – Let the tomato sauce simmer on low heat. This slow cooking process melds the flavors together and thickens the sauce, creating the perfect consistency for poaching the eggs.
Egg Poaching – Crack the eggs into wells you make in the sauce. Covering the skillet is the key to perfectly poached eggs, as it creates a gentle steam that cooks the eggs evenly.
Serving it Hot – Garnish with fresh herbs and serve the shakshuka directly from the skillet for that authentic Mediterranean feel. Pair it with crusty bread or warm pita to soak up all the delicious sauce.
Variations to the Classic Shakshuka
Vegetarian Shakshuka
For a vegetarian twist, omit the Merguez sausage and add more vegetables like zucchini, eggplant, or mushrooms. You can also incorporate chickpeas for added protein and texture.
Seafood Shakshuka
Seafood enthusiasts can add shrimp or chunks of fish to the tomato sauce. The key is to add the seafood towards the end of the cooking process to avoid overcooking.
Cheesy Shakshuka
For a richer dish, sprinkle feta or goat cheese over the shakshuka just before the eggs are set. The cheese will melt slightly, adding a creamy contrast to the spicy sauce.
Substitutions for Shakshuka Ingredients
While Merguez sausage and harissa are central to this dish, substitutions can be made if needed:
Alternative Sausages – If Merguez isn’t available, you can use chorizo or another spicy sausage. Adjust the spice level with additional harissa or chili flakes.
Harissa Alternatives – If harissa paste is hard to find, a mix of chili paste with a touch of cumin and garlic can work as a substitute. Adjust the spice to your liking.
Tomato Variations – Fresh tomatoes can replace canned ones when in season. Just cook them down longer to achieve the right sauce consistency.
Frequently Asked Questions
Can I make shakshuka ahead of time? – Shakshuka is best served fresh, but you can prepare the sauce ahead and reheat it before adding the eggs.
How can I store leftovers? – Store any leftover shakshuka in an airtight container in the refrigerator for up to two days. Reheat gently on the stove.
Is this dish spicy? – The heat level can be adjusted to your preference by using more or less harissa paste.
Can I use dried herbs instead of fresh? – Fresh herbs are preferred for garnish, but dried herbs can be used in the sauce if needed.
What can I serve with shakshuka? – Serve with crusty bread, warm pita, or a simple green salad for a complete meal.
With these tips, variations, and substitutions, you’re well on your way to mastering the art of making Shakshuka with Merguez Sausage and Harissa. Enjoy the rich flavors and the culinary adventure it brings to your table!
Shakshuka with Merguez Sausage and Harissa
Equipment
- Large skillet
- Spoon
- Knife
- Cutting board
Ingredients
- 4 Merguez sausages about 1 pound / 450g
- 2 tbsp olive oil 30ml
- 1 large onion, diced about 1 cup / 150g
- 1 red bell pepper, seeded and diced red bell pepper about 1 cup / 150g
- 3 cloves garlic, minced
- 2 tbsp harissa paste 30g
- 1 tsp ground cumin 2g
- 1 tsp smoked paprika 2g
- 1/2 tsp ground coriander 1g
- 1 can diced tomatoes 14 oz / 400g
- Salt and pepper, to taste
- 4 large eggs
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat a large skillet over medium heat. Add the Merguez sausages and cook until browned on all sides and cooked through, about 10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the olive oil, diced onions, and bell peppers. Sauté until the vegetables are soft and the onions are translucent, about 5 minutes.
- Stir in the minced garlic, harissa paste, cumin, smoked paprika, and ground coriander, and cook for an additional 2 minutes to release the flavors.
- Pour in the diced tomatoes with their juices and season with salt and pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld.
- Slice the cooked Merguez sausages and add them back into the skillet. Stir to combine.
- Create four wells in the sauce with the back of a spoon. Crack an egg into each well.
- Cover the skillet and cook until the eggs are just set, about 7-10 minutes, depending on your preference for egg doneness.
- Garnish with chopped cilantro or parsley and serve hot.
Notes
