Tunisian Shakshuka with Chickpeas and Merguez

Ingredients

• 2 tbsp Olive oil
• about 450 g Merguez sausage
• 1 medium Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• about 790 g Canned diced tomatoes
• about 425 g Canned chickpeas
• 1 tbsp Harissa paste
• 1 tsp Smoked paprika
• 1 tsp Cumin
• 1/4 cup Cilantro
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add merguez sausage and cook, breaking it up with a spoon, until browned.
2. 2Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. 3Stir in diced tomatoes, chickpeas, harissa paste, smoked paprika, and cumin. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. 4Season with salt and pepper to taste.
5. 5Garnish with fresh cilantro before serving.

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