Dairy-Free Tunisian Shakshuka with Merguez Sausage

Ingredients

• 2 tablespoons Olive oil
• 8 links Merguez sausage
• 1 medium Onion
• 1 large Bell pepper
• 4 cloves Garlic
• 28 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 tablespoon Harissa paste
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 8 Eggs
• 2 tablespoons Fresh cilantro
• 1/4 cup Coconut milk

Instructions

1. 1In a large skillet, heat olive oil over medium heat.
2. 2Add merguez sausage and cook until browned on all sides and cooked through. Remove from skillet and set aside.
3. 3Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
4. 4Add garlic, harissa paste, cumin, and paprika and cook for 1 minute more.
5. 5Stir in diced tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes.
6. 6Make 8 wells in the tomato sauce and crack an egg into each well.
7. 7Cover the skillet and cook until the eggs are cooked to your liking, about 5-7 minutes for runny yolks.
8. 8Stir in coconut milk for creamy texture.
9. 9Crumble the cooked Merguez sausage over the shakshuka.
10. 10Garnish with fresh cilantro and serve immediately.

Substitutions

Related Guides