Tunisian Shakshuka with Merguez Sausage (Dairy-Free)
A flavorful and spicy Tunisian shakshuka featuring eggs poached in a tomato and pepper sauce with spicy merguez sausage. This dairy-free version maintains all the original flavor.
Ingredients
- 2 tablespoons Olive oil
- 8 links Merguez sausage
- 1 medium Onion
- 2 medium Bell peppers (red, yellow, or orange)
- 3 cloves Garlic
- 1 28 oz can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Harissa paste
- 1 teaspoon Smoked paprika
- 4 large Eggs
- 1/4 cup Fresh cilantro or parsley
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add merguez sausage and cook until browned on all sides. Remove sausage from skillet and set aside.
- 2Add onion and bell peppers to the skillet and cook until softened, about 8 minutes.
- 3Add garlic, diced tomatoes, tomato paste, harissa paste, and smoked paprika. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 4Make four wells in the sauce. Crack an egg into each well.
- 5Return the sausage to the skillet, nestling them among the eggs. Cover the skillet and cook until eggs are set to your liking, about 5-7 minutes.
- 6Garnish with fresh cilantro or parsley and serve hot.
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.