Taktouka with Merguez Sausages and Flatbread
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Ingredients
- 8 merguez sausages
- 3 red peppers, sliced
- 4 tomatoes, finely chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp fresh coriander, chopped
- 4 flatbreads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 671 kcal
- Protein
- 26 g
- Carbohydrate
- 46 g
- of which sugars
- 10 g
- Fat
- 41.6 g
- of which saturates
- 14.9 g
- Fibre
- 6.6 g
- Salt
- 3.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and brown the merguez sausages all over for 6-8 minutes, until sizzling and cooked through, then lift out and slice thickly.
- 2
Add the red peppers to the same pan and cook for 10 minutes, stirring often, until soft and lightly charred in places.
- 3
Stir in the garlic, ground cumin and paprika and cook for 1 minute, then add the tomatoes and simmer for 10 minutes, mashing occasionally, until jammy.
- 4
Stir the sliced merguez back through the taktouka and scatter with the fresh coriander.
- 5
Serve with warm flatbread.
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