Dairy-Free Tunisian Shakshuka with Merguez Sausage
A spicy and flavorful Tunisian breakfast staple made dairy-free with coconut milk and served with spicy Merguez sausage.
Ingredients
- 2 tablespoons Olive oil
- 8 links Merguez sausage
- 1 medium Onion
- 1 large Bell pepper
- 4 cloves Garlic
- about 790 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large skillet, heat olive oil over medium heat.
- 2Add merguez sausage and cook until browned on all sides and cooked through. Remove from skillet and set aside.
- 3Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- 4Add garlic, harissa paste, cumin, and paprika and cook for 1 minute more.
- 5Stir in diced tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes.
- 6Make 8 wells in the tomato sauce and crack an egg into each well.
- 7Cover the skillet and cook until the eggs are cooked to your liking, about 5-7 minutes for runny yolks.
- 8Stir in coconut milk for creamy texture.
- 9Crumble the cooked Merguez sausage over the shakshuka.
- 10Garnish with fresh cilantro and serve immediately.
Substitutions
Dairy Cream → Coconut Milk
Replicates the Creaminess
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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