Recipes, Lamb Recipes, Sausage Recipes

Shakshuka recipe w/ lamb merguez sausage

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A subtle yet truly delicious twist on this Shakshuka recipe, a 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 deeply rooted in the cuisine and culture of Arabic North Africa, with flavours instantly recognisable from that region. Peppers, onions, garlic, and spices create the foundations for a rich and satisfying sharing dish. Imagine the family gathered around the pan, ready to enjoy their portion of this bubbling delight. It’s perfect for a mid-week supper or even a weekend brunch – just be sure to have plenty of bread on hand. Flatbreads or a crusty baguette are ideal for mopping up the rich sauce and runny yolks.

Serves 3-4

Ingredients

Method

A shallow, oven-proof pan is essential for this recipe:

  1. 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.
  2. Preheat the oven to 170°C.
  3. Add the garlic and cook for another 5-minutes.
  4. Stir in the paprika, cayenne, and cumin, and cook for an additional 5-minutes.
  5. Add the tomatoes, a splash of vinegar, and a pinch more sea salt. Cook for 15-minutes, stirring regularly. Check the seasoning and adjust if necessary.
  6. Nestle the merguez sausages into the pan and transfer to the oven for 5-minutes.
  7. Remove the pan from the oven and make four small wells with the back of a spoon. Crack the eggs into the wells, season with a little salt, and return the pan to the oven for 8-minutes.
  8. Remove from the oven and cover with a lid or tea towel to allow the eggs to steam for 5 minutes, resulting in perfectly runny yolks.
  9. Garnish with fresh coriander leaves and dig in!

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.