Shakshuka with Merguez Sausage (Shellfish-Free)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper
• about 225 g Merguez Sausage
• 3 cloves Garlic
• about 790 g Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Cayenne Pepper
• 8 large Eggs
• 1/4 cup Fresh Parsley
• to taste teaspoon Salt
• to taste teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C) and add the 2 tablespoons of Olive Oil.
2. 2Add the 1 medium Onion and 1 medium Bell Pepper to the hot skillet. Cook, stirring occasionally, until they have softened, which should take about 5 minutes.
3. 3Add the about 225 g of Merguez Sausage to the skillet. Cook, breaking it up into smaller pieces with a spoon, until it is browned all over. This usually takes about 5-7 minutes.
4. 4Add the 3 cloves of Garlic to the skillet and cook for 1 minute more, stirring constantly until fragrant.
5. 5Stir in the about 790 g of Crushed Tomatoes, 2 tablespoons of Tomato Paste, 1 teaspoon of Paprika, 1/2 teaspoon of Cumin, and 1/4 teaspoon of Cayenne Pepper. Mix everything together well.
6. 6Bring the tomato mixture to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Let it cook uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Using the back of a spoon, carefully create 8 evenly spaced hollows, or wells, in the tomato sauce. Gently crack one of the 8 large Eggs into each well.
8. 8Cover the skillet with a lid and continue to cook over medium-low heat (148.9°C / 150°C) for 5-7 minutes, or until the egg whites are fully set and the yolks are still runny, as desired.
9. 9Remove the skillet from the heat. Sprinkle the 1/4 cup of Fresh Parsley evenly over the top.
10. 10Season the shakshuka with salt and pepper to taste. Serve immediately directly from the skillet.

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