A deeply spiced North African-inflected tomato stew, built around sliced merguez sausages and six eggs poached directly in the sauce. Red pepper, chilli, smoked paprika, cumin, and coriander give the base real warmth and complexity. Crumbled feta and fresh parsley finish it, and crusty bread alongside makes it a satisfying one-pan meal for four.
400g
1piece
4piece
80g
2tbsp
2piece
1piece
2tsp
1.5tsp
1tsp
2tbsp
800g
1tsp
0.75tsp
6piece
15g
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 80g | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 2tsp | — | — | |
| 9 | | 1.5tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 800g | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | 0.75tsp | — | — | ||
| 15 | | 0.75tsp | — | — | |
| 16 | | 6piece | — | — | |
| 17 | | 15g | — | — | |
| 18 | | 1piece | — | — |
Slice the merguez sausages into rounds on the chopping board.
Merguez sausages · 400 g
Peel the onion and discard the skin.
Yellow onion · 1 pieceDice the peeled onion into small, even pieces.
Transfer the diced onion into a small bowl and set aside.
Peel the garlic cloves on the chopping board, discarding the skins.
Garlic clove · 4 pieceThinly slice the peeled garlic cloves on the chopping board.
Transfer the sliced garlic into a small bowl and set aside.
Place the feta cheese into a small bowl.
Feta cheese · 80 gCrumble the feta cheese into rough, uneven pieces using your fingers.
Pour the olive oil into the large deep frying pan.
Light olive oil · 2 tbsp
Set the pan over a high heat, add the sliced merguez and sear, turning occasionally, until browned on both sides.
Lift the seared merguez out of the pan onto a plate and set aside, leaving the fat in the pan.
Rinse the red peppers under cold running water.
Red pepper · 2 piece
Core, deseed and dice the rinsed red peppers into roughly 1 cm pieces.
Tip the diced onion into the pan with the residual fat.
Cook the onion over a medium heat, stirring occasionally, until softened and translucent.
Add the diced red pepper to the softened onion in the pan.
Stir and cook over a medium heat until the peppers have softened.
Add the sliced garlic to the softened vegetables in the pan.
Stir and cook for a further 2 minutes until the garlic is fragrant.
Rinse the red chilli under cold running water.
Red chilli · 1 pieceFinely chop the rinsed red chilli, discarding the stalk.
Add the finely chopped red chilli to the aromatic vegetables in the pan.
Sprinkle in the smoked paprika and stir to coat the vegetables.
Smoked paprika · 2 tspAdd the ground cumin and stir through the paprika-spiced base.
Ground cumin · 1.5 tspAdd the ground coriander and stir to combine with the other spices.
Ground coriander · 1 tspAdd the tomato purée and stir it into the spiced vegetable base.
Tomato purée · 2 tbspCook the mixture, stirring constantly, for about 1 minute until the tomato purée darkens slightly and coats everything.
Pour the chopped tomatoes into the pan over the darkened tomato base.
Chopped tomatoes · 800 gAdd the caster sugar to the tomato sauce to balance the acidity.
Caster sugar · 1 tspSeason the sweetened tomato sauce with flaky sea salt.
Add black pepper to the seasoned tomato sauce.
Ground black pepper · 0.5 tspStir everything together thoroughly so the seasoning is evenly distributed through the sauce.
Reduce the heat to low and simmer the tomato sauce, stirring occasionally, until it thickens and the flavours deepen.
Return the seared merguez sausages to the pan, nestling them into the thickened shakshuka base.
Stir the merguez through the sauce so everything is well combined.
Simmer the combined sauce and sausages together over a low heat for 3 minutes to meld the flavours.
Use the back of a spoon to press 6 deep wells into the surface of the sauce (a 30 cm pan fits six), evenly spaced, ready to receive the eggs; the merguez should be cooked through by now.
Crack one egg into each well, taking care to keep the yolks intact.
Egg · 6 pieceSeason the eggs with a pinch of flaky sea salt.
Add black pepper over the eggs in the shakshuka.
Ground black pepper · 0.25 tspPlace a lid over the pan to trap the steam and cook the eggs.
Simmer the covered shakshuka over a low heat until the egg whites are just set but the yolks remain runny.
Roughly chop the flat-leaf parsley leaves and tender stalks, on a clean chopping board.
Flat-leaf parsley · 15 gScatter the crumbled feta evenly over the cooked shakshuka.
Scatter the roughly chopped parsley over the shakshuka with feta.
Cut the crusty bread into thick slices on the chopping board.
Crusty bread · 1 piece
Transfer the sliced crusty bread to the serving dish ready to bring to the table.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Slice the merguez sausages into rounds on the chopping board.⏱ 2 minResultSliced merguez sausagesused in step 11 |
| 2 | 1 piece | | Peel the onion and discard the skin.⏱ 30sResultPeeled yellow onion |
| 3 | Peeled yellow onionstep 2 | | Dice the peeled onion into small, even pieces.⏱ 2 minResultDiced onion |
| 4 | Diced onionstep 3 | | Transfer the diced onion into a small bowl and set aside.⏱ 10sResultDiced onionused in step 15 |
| 5 | 4 piece | | Peel the garlic cloves on the chopping board, discarding the skins.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Thinly slice the peeled garlic cloves on the chopping board.⏱ 1 minResultSliced garlic |
| 7 | Sliced garlicstep 6 | | Transfer the sliced garlic into a small bowl and set aside.⏱ 10sResultSliced garlicused in step 19 |
| 8 | 80 g | | Place the feta cheese into a small bowl.⏱ 10sResultFeta cheese |
| 9 | — | | Crumble the feta cheese into rough, uneven pieces using your fingers.⏱ 1 minResultCrumbled fetaused in step 45 |
| 10 | 2 tbsp | | Pour the olive oil into the large deep frying pan.⏱ 10sResultLight olive oil |
| 11 | Sliced merguez sausagesstep 1 | | Set the pan over a high heat, add the sliced merguez and sear, turning occasionally, until browned on both sides.⏱ 5 minResultSeared merguez sausages |
| 12 | Seared merguez sausagesstep 11 | | Lift the seared merguez out of the pan onto a plate and set aside, leaving the fat in the pan.⏱ 1 minResultRendered fat and olive oilused in step 15 |
| 13 | 2 piece | | Rinse the red peppers under cold running water.⏱ 30sResultRinsed Red Pepper |
| 14 | — | | Core, deseed and dice the rinsed red peppers into roughly 1 cm pieces.⏱ 2 minResultDiced red pepperused in step 17 |
| 15 | Diced onionstep 4 | | Tip the diced onion into the pan with the residual fat.⏱ 10sResultDiced onion and rendered fat and olive oil |
| Rendered fat and olive oilstep 12 | |||
| 16 | — | | Cook the onion over a medium heat, stirring occasionally, until softened and translucent.⏱ 9 minResultSoftened onion |
| 17 | Diced red pepperstep 14 | | Add the diced red pepper to the softened onion in the pan.⏱ 10sResultDiced red pepper and softened onion |
| 18 | — | | Stir and cook over a medium heat until the peppers have softened.⏱ 9 minResultSoftened vegetables |
| 19 | Sliced garlicstep 7 | | Add the sliced garlic to the softened vegetables in the pan.⏱ 10sResultSliced garlic and softened vegetables |
| 20 | — | | Stir and cook for a further 2 minutes until the garlic is fragrant.⏱ 2 minResultAromatic vegetables |
| 21 | 1 piece | | Rinse the red chilli under cold running water.⏱ 30sResultRinsed Red Chilli |
| 22 | — | | Finely chop the rinsed red chilli, discarding the stalk.⏱ 1 minResultChopped Red Chilli |
| 23 | Chopped Red Chillistep 22 | | Add the finely chopped red chilli to the aromatic vegetables in the pan.⏱ 10sResultAromatic vegetables and chopped red chilli |
| 24 | 2 tsp | | Sprinkle in the smoked paprika and stir to coat the vegetables.⏱ 30sResultAromatic vegetables and chopped red chilli and smoked paprika |
| 25 | 1.5 tsp | | Add the ground cumin and stir through the paprika-spiced base.⏱ 30sResultAromatic vegetable and chopped red chilli mixture |
| 26 | 1 tsp | | Add the ground coriander and stir to combine with the other spices.⏱ 30sResultAromatic vegetable and chopped red chilli mixture |
| 27 | 2 tbsp | | Add the tomato purée and stir it into the spiced vegetable base.⏱ 1 minResultTomato purée mixture |
| 28 | — | | Cook the mixture, stirring constantly, for about 1 minute until the tomato purée darkens slightly and coats everything.⏱ 1 minResultDarkened tomato base |
| 29 | 800 g | | Pour the chopped tomatoes into the pan over the darkened tomato base.⏱ 30sResultDarkened tomato base and chopped tomatoes |
| 30 | 1 tsp | | Add the caster sugar to the tomato sauce to balance the acidity.⏱ 30sResultDarkened tomato base and chopped tomatoes and caster sugar |
| 31 | 0.5 tsp | | Season the sweetened tomato sauce with flaky sea salt.⏱ 30sResultDarkened tomato base and chopped tomato mixture |
| 32 | 0.5 tsp | | Add black pepper to the seasoned tomato sauce.⏱ 30sResultDarkened tomato base and chopped tomato mixture |
| 33 | — | | Stir everything together thoroughly so the seasoning is evenly distributed through the sauce.⏱ 1 minResultCombined tomato sauce |
| 34 | — | | Reduce the heat to low and simmer the tomato sauce, stirring occasionally, until it thickens and the flavours deepen.⏱ 11 minResultThickened shakshuka base |
| 35 | Seared merguez sausagesstep 12 | | Return the seared merguez sausages to the pan, nestling them into the thickened shakshuka base.⏱ 1 minResultThickened shakshuka base and seared merguez sausages |
| 36 | — | | Stir the merguez through the sauce so everything is well combined.⏱ 1 minResultShakshuka base with merguez |
| 37 | — | | Simmer the combined sauce and sausages together over a low heat for 3 minutes to meld the flavours.⏱ 3 minResultShakshuka base with merguez |
| 38 | — | | Use the back of a spoon to press 6 deep wells into the surface of the sauce (a 30 cm pan fits six), evenly spaced, ready to receive the eggs; the merguez should be cooked through by now.⏱ 1 minResultShakshuka with hollows |
| 39 | 6 piece | | Crack one egg into each well, taking care to keep the yolks intact.⏱ 1 minResultShakshuka with eggs |
| 40 | 0.25 tsp | | Season the eggs with a pinch of flaky sea salt.⏱ 30sResultShakshuka with eggs and flaky sea salt |
| 41 | 0.25 tsp | | Add black pepper over the eggs in the shakshuka.⏱ 30sResultShakshuka with eggs and flaky sea salt and ground black pepper |
| 42 | — | | Place a lid over the pan to trap the steam and cook the eggs.⏱ 30s |
| 43 | — | | Simmer the covered shakshuka over a low heat until the egg whites are just set but the yolks remain runny.⏱ 7 minResultCooked shakshuka |
| 44 | 15 g | | Roughly chop the flat-leaf parsley leaves and tender stalks, on a clean chopping board.⏱ 1 minResultRoughly chopped parsleyused in step 46 |
| 45 | Crumbled fetastep 9 | | Scatter the crumbled feta evenly over the cooked shakshuka.⏱ 1 minResultShakshuka with feta |
| 46 | Roughly chopped parsleystep 44 | | Scatter the roughly chopped parsley over the shakshuka with feta.⏱ 1 minResultShakshuka with feta and parsleyused in step 49 |
| 47 | 1 piece | | Cut the crusty bread into thick slices on the chopping board.⏱ 30sResultSliced crusty bread |
| 48 | Sliced crusty breadstep 47 | | Transfer the sliced crusty bread to the serving dish ready to bring to the table.⏱ 10sResultSliced crusty bread |
| Total Time | 1 hr 16 min | ||
| Nutrient | Per serving |
|---|---|
| 659kcal | |
| 35g | |
| 47g | |
| 17g | |
| 22g | |
| 11g | |
| 5g | |
| 1,653mg |
A deeply spiced North African-inflected tomato stew, built around sliced merguez sausages and six eggs poached directly in the sauce. Red pepper, chilli, smoked paprika, cumin, and coriander give the base real warmth and complexity. Crumbled feta and fresh parsley finish it, and crusty bread alongside makes it a satisfying one-pan meal for four.
What you’ll doYou will begin by browning sliced merguez in a hot pan, then set the sausages aside and build a layered spiced vegetable sauce in the residual fat. Once the tomatoes have thickened into a deep, fragrant base, the sausages return to the pan before you press wells into the sauce and crack in the eggs. The critical moment is the lidded simmer at the end, where you must pull the pan at the exact point the whites are just set but the yolks are still runny.
