Merguez Shakshuka


Serves Four.

  • 4 eggs
  • 2 large tomatoes,¬†chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, diced
  • 1 jalepeno pepper, minced
  • 2 cloves garlic, minced
  • 1 lb. Grow and Behold Merguez Sausage, sliced
  • 1/2 tsp. paprika
  • 1/4 tsp. cumin
  • 1/4 tsp. dried basil
  • cilantro or parsley to garnish
  • salt and pepper to taste
  1. Brown the sausages in a large sautee pan at medium-high heat (without oil, as they will give off plenty of fat). Remove from pan and set aside
  2. Saute the onions in the sausage fat. When they begin to caramelize, add the bell peppers, jalepeno, and garlic and sautee until the garlic is fragrant
  3. Add the tomato and spices and cook over a medium-low heat until the tomatoes have mostly liquified.
  4. Stir the sausage back into the pan
  5. Crack one egg in each corner of the pan and cook over a medium heat until the whites of the egg have appeared
  6. Add herbs to garnish and serve!

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