Everyday Kitchen

Moroccan/North African · Dinner

Shakshuka with Merguez

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Shakshuka with Merguez is a Moroccan/North African dish. This meat version adds merguez to the existing vegetable-and-egg dish.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shakshuka with Merguez. The photograph includes bread and garnish not included in this draft.
The photograph includes bread and garnish not included in this draft. Representative photograph of Shakshuka with Merguez. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Sauce

Eggs

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 8 min

  1. Cook 20 ml olive oil, 300 g raw merguez sausages, sliced, 150 g onion, sliced, 200 g bell pepper, sliced in its oil 8 minutes until sausage browns and vegetables soften.

    Check: Look for this result: sausage browns and vegetables soften.

Sauce · About 18 min

  1. Add 700 g chopped tomatoes, 15 g garlic, chopped, 1 tsp cumin, 1 tsp paprika, ½ tsp salt; simmer 18 minutes until thick and sausage reaches 71°C / 160°F.

    Check: Look for this result: thick and sausage reaches 71°C / 160°F.

Eggs · About 8 min

  1. Make wells and add 4 eggs; cover and cook 6–8 minutes until whites and yolks are firm.

    Check: Look for this result: whites and yolks are firm.

Tips

  • This meat version adds merguez to the existing vegetable-and-egg dish.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use another raw lamb sausage with added cumin and paprika.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Shakshuka with Merguez one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Shakshuka with Merguez?

This meat version adds merguez to the existing vegetable-and-egg dish.

What can I substitute in Shakshuka with Merguez?

Use another raw lamb sausage with added cumin and paprika.

Can I prepare Shakshuka with Merguez ahead?

Prepare the measured ingredients for Shakshuka with Merguez one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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