Shakshuka with Merguez and Spinach

Ingredients

• 1 large onion, diced
• 2 large bell peppers, diced
• 2 cloves garlic, minced
• 1 pound merguez sausage, sliced
• 1 can 28-ounce crushed tomatoes
• 2 cups fresh spinach leaves
• 6 large eggs
• 1 teaspoon smoked paprika

Method

1. 1Heat a large, oven-safe skillet over medium-high heat, then add the sliced merguez sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
2. 2Remove the cooked sausage from the skillet with a slotted spoon and set aside, leaving the drippings behind.
3. 3Add the diced onion to the skillet and cook, stirring occasionally, until it starts to soften, about 5 minutes.
4. 4Add the diced bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes.
5. 5Add the minced garlic, crushed tomatoes, smoked paprika, and browned merguez sausage back to the skillet, stirring to combine, then bring the mixture to a simmer.
6. 6Reduce the heat to low and let the sauce cook, stirring occasionally, until it has thickened slightly, about 10-15 minutes.
7. 7Create 6 wells in the sauce and crack an egg into each, then season with salt and transfer the skillet to a preheated 400°F oven and bake until the eggs are just set, about 10-12 minutes.
8. 8Remove the skillet from the oven and stir in the fresh spinach leaves, letting them wilt into the sauce.
9. 9Season the shakshuka with salt to taste, then serve hot, directly from the skillet.
10. 10Let the dish rest for a few minutes before serving to allow the eggs to set fully.
11. 11Serve the shakshuka hot, garnished with a sprinkle of smoked paprika and a few fresh spinach leaves, if desired.

Nutrition per serving