Moroccan · Breakfast
Moroccan Shakshuka with Merguez
A heartier version of Morocco's classic eggs-in-tomato breakfast, popular in Tangier's northern kitchens, where sliced merguez sausage is browned first and simmered into the spiced tomato sauce before the eggs go in to poach on top.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 merguez sausages, sliced
- 1 onion, chopped
- 1 green pepper, chopped
- 3 garlic cloves, crushed
- 600 g chopped tomatoes
- 1 tsp cumin, 1 tsp paprika, pinch cayenne
- 4–6 eggs
- Small bunch coriander, chopped, salt and pepper
Method
- 1
Brown the merguez
Warm a little oil in a wide pan and brown the sliced merguez, then set aside, leaving the rendered fat in the pan.
- 2
Soften the vegetables
Add the onion and pepper to the same pan and soften, then add the garlic, cumin, paprika and cayenne.
- 3
Build the sauce
Stir in the chopped tomatoes and simmer 15 minutes until thickened, then return the merguez to the pan.
- 4
Add the eggs
Make wells in the sauce and crack in the eggs, cover, and cook gently a few minutes until the whites set and the yolks stay soft.
- 5
Serve
Scatter with coriander and serve straight from the pan with plenty of bread for scooping.
Chef's tips
- Brown the merguez first to render its spiced fat into the pan, which flavours the whole sauce.
- Cover the pan while the eggs poach so the tops set evenly without overcooking the yolks.
- This dish is very forgiving — add whatever vegetables you have on hand, such as courgette or extra pepper.
Frequently asked questions
Can I use another sausage instead of merguez?
A mild Italian or chorizo-style sausage can work in a pinch, though merguez's distinct lamb-and-spice character is what gives this dish its Moroccan identity.
How many eggs should I use?
One per person is standard, though the sauce can easily support a couple more if you like a very egg-forward dish.