Recipes, Lamb Recipes, Sausage Recipes

Lamb merguez sausage shakshuka

By

A subtle yet truly delicious twist on this classic North African and Middle Eastern dish. Swaledale’s authentically flavoured Lamb Merguez Sausages add a spicy kick to this scrumptious family sharer.

Shakshuka is a dish rooted in the cuisines and culture of Arabic North Africa, its flavours instantly recognisable as of that region. Peppers, onions, garlic, and spices provide the foundations for a sharing dish that is both rich and fulfilling. A family gathered around the pan, primed and ready for their portion of this bubbling delight.

It makes for a mid-week supper or even a weekend brunch. Just be sure to have plenty of bread at the ready — flatbreads or a crusty baguette will do the job of mopping up the rich sauce and runny yolks.

Serves 3-4

Ingredients

Shop the ingredients

Directions

You will need a shallow, oven-proof pan for this recipe:

  1. Set the pan over a medium heat, with a tablespoon of olive oil and add the peppers, onions, chopped coriander stalks and bay leaves. Season with sea salt and cook for about 15 minutes, stirring regularly. They should be soft and sweet but without too much colour.
  2. Preheat your oven to 170°C.
  3. Add the garlic and continue cooking for another 5 minutes.
  4. Add the paprika, cayenne, and cumin, and cook for 5 more minutes.
  5. Add the tomatoes, a splash of vinegar, and a pinch more sea salt and cook for 15 minutes, again stirring regularly. Check the seasoning at this point and adjust as necessary.
  6. Nestle the merguez into the pan and transfer to the oven for 5 minutes.
  7. Remove the pan from the oven and make 4 small wells with the back of a spoon to house the eggs. Crack the eggs into the wells and season them with a little salt before transferring back to the oven for 8 minutes.
  8. Remove from the oven and cover with a lid or tea towel so the eggs can steam for 5 minutes, resulting in a perfectly runny yolk.
  9. Garnish with some of the coriander leaves and prepare to get stuck in!

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.