Equipment
Ingredients
Base and Proteins
- 250 g merguez sausage, sliced into coins
- 15 ml olive oil
- yellow onion, diced
- red bell pepper, diced
- garlic, minced
- eggs, room temperature
Aromatics and Spices
- 30 g harissa paste
- 30 g tomato paste
- 4 g ground cumin
- 4 g smoked paprika
Liquids and Seasoning
- 800 g canned crushed tomatoes
- 5 g salt
- 2 g black pepper, freshly ground
Garnish
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 385 kcal
- Protein
- 24 g
- Carbohydrates
- 29 g
- Fat
- 23 g
- Fiber
- 8 g
- Sugar
- 12 g
- Sodium
- 1176 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 186 mg
- Potassium
- 524 mg
- Calcium
- 107 mg
- Iron
- 4.7 mg
- Magnesium
- 49 mg
- Phosphorus
- 286 mg
- Zinc
- 2.3 mg
- Vitamin A
- 267 mcg
- Vitamin C
- 93 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 1.55 mg
- Riboflavin
- 0.55 mg
- Niacin
- 7.7 mg
- Folate
- 65 mcg
- Water
- 153 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a large deep skillet over medium heat. Add the sliced merguez sausage and cook until deeply browned and the spiced oils have released into the pan.
Add the diced yellow onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally with a wooden spoon, until the vegetables have softened and the onion is translucent.
Stir the minced garlic, harissa paste, tomato paste, ground cumin, and smoked paprika into the vegetable mixture. Cook constantly to bloom the spices and caramelize the tomato paste.
Pour the crushed tomatoes into the skillet. Season with salt and black pepper. Stir well to lift any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce the heat to low and simmer uncovered until the sauce thickens and flavors meld.
Use the back of your wooden spoon to make four small wells in the thickened tomato sauce. Carefully crack one egg into each well. Cover the skillet tightly with a lid and cook until the egg whites are just set but the yolks remain runny. Note: For vulnerable populations, continue cooking until the yolks are fully firm and reach an internal temperature of 74C/165F.
Remove the skillet from the heat immediately to stop the eggs from overcooking. Scatter the freshly chopped cilantro over the top and serve directly from the hot skillet.
Chef's Notes
- Using a heavy-bottomed cast iron skillet is ideal for this dish, as it distributes heat evenly during the simmer and retains warmth beautifully at the table.
- Harissa varieties range wildly in heat and sodium levels. Taste your specific brand before adding the full amount, and adjust the additional salt accordingly.
- If you prefer a deeper, more developed flavor profile, you can simmer the tomato base for up to 45 minutes on very low heat, adding small splashes of water if it becomes too dry.
- Allowing your eggs to come to room temperature for 30 minutes before poaching will help them cook more evenly and quickly in the sauce.
- Serve alongside thick crusty bread or warm pita to mop up the rich, spicy tomato sauce and liquid egg yolk.
Storage
Refrigerator: 3 days — Store the tomato and sausage base only. Do not store cooked eggs. Poach fresh eggs when reheating.
Freezer: 3 months — Freeze the tomato base only in an airtight container.
Reheating: Warm the base in a skillet over medium heat until simmering, then crack fresh eggs into the sauce and cover to poach.
Troubleshooting
Eggs become rubbery and overcooked with hard yolks
Cause: Lid was left on the skillet too long or residual heat continued to cook the eggs after resting
Fix: Cannot be fixed
Prevention: Remove the skillet from the heat when the whites are barely set, as they will continue to firm up in the hot sauce
Tomato sauce is too acidic or bitter
Cause: Canned tomatoes were under-ripe or the tomato paste was not cooked down sufficiently in step 3
Fix: Stir a pinch of granulated sugar or a tiny drizzle of honey into the sauce before adding the eggs
Prevention: Ensure tomato paste is thoroughly caramelized before adding liquids
Sauce is too watery and eggs slide around rather than sitting in wells
Cause: Sauce was not simmered long enough to evaporate excess moisture from the crushed tomatoes
Fix: Simmer uncovered over medium heat for an additional 5-10 minutes to reduce moisture before adding eggs
Prevention: Simmer the sauce patiently until thick and highly concentrated before attempting to poach the eggs
Cultural Context
Shakshuka is a beloved staple across North Africa and the Middle East, with distinct variations found in Tunisian, Libyan, Algerian, Moroccan, and Israeli kitchens. The inclusion of merguez, a heavily spiced lamb or beef sausage seasoned with cumin and chili, brings an unmistakable Maghrebi influence. This addition transforms the traditional vegetarian tomato and egg stew into an exceptionally hearty, deeply savory dish celebrated for its complex smoky heat.
