Shakshuka with Merguez Sausage, Peppers and Baharat
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Ingredients
- 6 eggs
- 6 merguez sausages
- 2 red peppers, sliced
- 800 g tinned chopped tomatoes
- 1 onion, finely sliced
- 1 tsp baharat
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 28.2 g
- Carbohydrate
- 17.2 g
- of which sugars
- 12.7 g
- Fat
- 39.2 g
- of which saturates
- 13.8 g
- Fibre
- 4.8 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the merguez sausages into thick rounds and fry in the olive oil over a medium-high heat for 5-6 minutes until browned and cooked through with no pink remaining, then set aside.
- 2
Fry the onion and red peppers in the same pan for 8 minutes until softened, then stir in the baharat.
- 3
Add the tinned chopped tomatoes and the sausage back in, and simmer for 15 minutes until thickened.
- 4
Season with salt and pepper.
- 5
Make six small wells in the sauce, crack in the eggs, cover and cook for 6-8 minutes until the whites are set.
- 6
Serve straight from the pan with flatbread.
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