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.
Lamb merguez sausage shakshuka
3 large red peppers, thinly sliced
6 cloves of garlic, peeled and crushed
2 onions, peeled and thinly sliced
2 fresh bay leaves
2 tsp sweet smoked paprika
2 tsp toasted cumin seeds, lightly crushed in a pestle and mortar
1 tin of peeled plum tomatoes
4 organic eggs
1 bunch of fresh coriander, thicker stalks removed and finely chopped
1 whole dried cayenne pepper
- You will need a shallow, oven-proof pan for this recipe:
- 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.
- Preheat your oven to 170°C.
- Add the garlic and continue cooking for another 5 minutes.
- Add the paprika, cayenne, and cumin, and cook for 5 more minutes.
- 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.
- Nestle the merguez into the pan and transfer to the oven for 5 minutes.
- 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.
- 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.
- Garnish with some of the coriander leaves and prepare to get stuck in!