Recipes, Lamb Recipes, Sausage Recipes

Shakshuka Recipe with Lamb Merguez Sausages

By

Shakshuka Recipe: A subtle yet truly delicious twist on shakshuka, a classic North African and Middle Eastern dish. Swaledale’s authentically flavoured lamb merguez sausages add a spicy kick to this deeply satisfying family sharer.

Shakshuka is a dish rooted in the cuisine and culture of Arabic North Africa, with flavours instantly recognisable from the region. Peppers, onions, garlic and spices create the foundation for a rich, bubbling pan of comfort. It’s perfect for a midweek supper or a weekend brunch. Just be sure to have plenty of bread on hand. Flatbreads or a crusty baguette are ideal for mopping up the sauce and runny yolks.

For another way to use Swaledale’s lamb merguez, try George Ryle’s lamb merguez flatbread recipe – an easy, satisfying bake with spiced sausage and fresh herbs.

Serves 3-4

Ingredients

Method

How to Make Shakshuka with Lamb Merguez Sausages

  1. A shallow, ovenproof pan is essential for this recipe.
  2. Set the pan over medium heat with a tablespoon of olive oil. Add the peppers, onions, chopped coriander stalks and bay leaves. Season with sea salt and cook for about 15 minutes, stirring regularly. The vegetables should be soft and sweet but not too coloured.
  3. Preheat the oven to 170°C.
  4. Add the garlic and cook for another 5 minutes.
  5. Stir in the paprika, cayenne and cumin, and cook for a further 5 minutes to toast the spices.
  6. Add the tomatoes, a splash of vinegar and a pinch more sea salt. Cook for 15 minutes, stirring regularly. Taste and adjust the seasoning if needed.
  7. Nestle the merguez sausages into the sauce and transfer the pan to the oven for 5 minutes.
  8. Remove the pan and, using the back of a spoon, make four small wells in the sauce. Crack an egg into each well, season lightly with salt and return to the oven for 8 minutes.
  9. Take the pan out and cover with a lid or tea towel. Let the eggs steam for 5 minutes to finish cooking, leaving the yolks perfectly runny.
  10. Finish with fresh coriander leaves and serve immediately.

Shop the ingredients

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.