Spiced Lamb Merguez Shakshuka
Poached eggs in a fiery, spiced tomato and bell pepper stew with crispy lamb merguez sausage.
An aromatic twist on the classic Middle Eastern breakfast. Savory, spiced lamb merguez sausage crumbles add richness to the bell pepper and tomato base, highlighting slow-poached eggs and fresh cilantro.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Pat Dry: Moisture is the enemy of a good sear. Always pat proteins (like chicken, fish, or tofu) completely dry with paper towels before placing them in the hot pan.
Ingredients
3
servings
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8 oz lamb merguez sausage, casings removed
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1 medium onion, diced
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1 large red bell pepper, sliced
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3 cloves garlic, minced
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1 tsp cumin
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1 tsp smoked paprika
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28 oz crushed tomatoes, canned
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5 large eggs
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¼ cup feta cheese, crumbled
Step-by-Step Instructions
Brown the Lamb Sausage
Heat a large skillet over medium-high heat. Cook the crumbled lamb merguez until browned and crispy, releasing its fats. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.
Cook Aromatics and Stew
Turn heat to medium. Sauté diced onion and sliced bell pepper in the lamb fat for 5 minutes until soft. Stir in minced garlic, cumin, and smoked paprika, cooking for 1 minute. Add crushed tomatoes, reduce heat, and simmer for 15 minutes until thick. Stir in the cooked lamb.
Poach Eggs and Serve
Use a spoon to make 5 small wells in the tomato sauce. Crack an egg into each well. Cover the skillet and cook on low heat for 5-8 minutes until the egg whites are set but yolks remain runny. Garnish with feta and cilantro.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.