Spiced Lamb Merguez Shakshuka
Poached eggs in a fiery, spiced tomato and bell pepper stew with crispy lamb merguez sausage.
In a nutshell: This authentic north african spiced lamb merguez shakshuka comes together in just 40 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
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
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Chef's Pro-Tips
- Simmer Until Sauce Thickens: Allow the spiced tomato and bell pepper sauce to reduce gently until rich and jammy before creating wells for the eggs. A watery sauce prevents the eggs from setting properly.
- Cover for Velvety Yolks: Cover the skillet during the final 4-5 minutes of cooking. The trapped steam cooks the egg whites evenly while keeping the yolks luscious and runny for dipping warm crusty bread.
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
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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.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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View on AmazonFrequently Asked Questions
Any spicy sausage works — chorizo or hot Italian sausage are good substitutes. Or use ground lamb seasoned with cumin, paprika, and a pinch of chili flakes.
Cover the skillet and cook on low for 5-8 minutes. The whites should be fully set while the yolks stay runny — perfect for scooping up with bread.
Yes — use a mild sausage and reduce or skip any extra heat. The cumin and smoked paprika give plenty of warm flavor on their own.
Crusty bread is essential for scooping up the sauce and runny yolks. A simple green salad on the side rounds it out.
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