Spiced tomato eggs with crumbled merguez sausage
Tunisian Shakshuka with Merguez
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
3
3 servings
Difficulty
Easy
Cost
Moderate
$$
Tunisian Shakshuka with Merguez
Spiced tomato eggs with crumbled merguez sausage
★4.3(12)
A heartier take on classic shakshuka with spicy merguez sausage crumbled into the tomato sauce. Eggs poach in the fiery, meaty sauce for a satisfying one-pan meal.
10m
Prep Time
25m
Cook Time
35m
Total Time
3
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This Tunisian-style shakshuka takes the classic egg-in-tomato dish to the next level with crumbled merguez — the spicy lamb sausage of North Africa. The merguez fat renders into the sauce, adding incredible depth.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
- 4 merguez sausages, casings removed
- 1 can (28 oz) crushed tomatoes
- 1 tbsp harissa paste
- 1 tsp cumin
- 4 eggs
- 1/2 cup crumbled feta cheese
Instructions
- 1
Crumble merguez meat into a cold skillet and cook over medium heat until browned and rendered, about 6 minutes.
- 2
Add diced onion and bell pepper to the rendered fat. Cook 4 minutes until softened.
- 3
Stir in harissa, cumin, and crushed tomatoes. Simmer 10 minutes until thick.
- 4
Make 4 wells in the sauce and crack an egg into each. Cover and cook 5-6 minutes until whites are set.
- 5
Top with crumbled feta, fresh cilantro, and serve with crusty bread for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
MerguezSpicy Italian sausage + harissa
Similar heat level with slightly different spice profile
HarissaSriracha + smoked paprika
Approximation of the North African chili paste
Tips & Storage
Pro Tips
Cover the pan to set the egg whites while keeping the yolks runny.
If you cannot find merguez, use spicy Italian sausage mixed with a teaspoon of harissa.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat the sauce and crack fresh eggs into it. Do not reheat with cooked eggs.
Nutrition Facts
Per serving (280mg) · 3 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates28g
Fat18g
Fiber820mg
Sugar4g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is merguez?
- A spicy North African lamb sausage seasoned with harissa, cumin, and fennel. Find it at specialty butchers.
- Can I use a different sausage?
- Spicy Italian sausage with a teaspoon of harissa added is the closest widely available substitute.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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