Shakshuka with Merguez and Feta

Ingredients

• 1 large onion, thinly sliced and separated into rings
• 2 cloves garlic, minced
• 1 pound merguez sausage, sliced
• 1 can 28-ounce crushed tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large eggs
• 1/2 cup crumbled feta cheese, chopped fresh parsley or cilantro for garnish

Method

1. 1Heat the olive oil in a large cast-iron skillet over medium heat, then add the sliced onion and cook, stirring occasionally, until it is softened and lightly browned, about 8 minutes.
2. 2Add the minced garlic and cook, stirring constantly, for 1 minute, until fragrant.
3. 3Add the sliced merguez sausage and cook, stirring occasionally, until browned, about 5 minutes, breaking up the sausage with a spoon as it cooks.
4. 4Add the smoked paprika, cumin, salt, and pepper, and cook, stirring constantly, for 1 minute, until the spices are fragrant.
5. 5Stir in the crushed tomatoes and bring the mixture to a simmer, then reduce the heat to low and cook, stirring occasionally, for 10-15 minutes, until the sauce has thickened and the flavors have melded together.
6. 6Create 2 wells in the sauce and crack an egg into each well, then cover the skillet with a lid and cook, until the eggs are cooked to the desired doneness, about 5-7 minutes for runny yolks.
7. 7Garnish with crumbled feta cheese and chopped fresh parsley or cilantro, then serve hot, straight from the skillet.
8. 8Serve with crusty bread or pita, for scooping up the rich and spicy sauce.
9. 9Repeat with remaining ingredients for additional servings as needed.

Goes well with

• garlic bread360 kcal

Nutrition per serving