Merguez shakshuka with preserved lemon salsa
Shakshuka is already a brunch classic, but this bold version turns up the heat with spicy merguez sausage and a punchy preserved lemon salsa. Simmered in a rich tomato base and finished with baked Freshlay Farms Golden Yolker® eggs, it’s a one-pan dish full of North African-inspired flavours. A scattering of Aleppo pepper, crumbled feta and plenty of crusty bread on the side makes this a vibrant, satisfying meal for any time of day.
Ingredients
Metric
Imperial
- 4 merguez sausages
- 1 onion, chopped
- 2 garlic cloves, grated to a paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 400g tins of chopped tomatoes
- 4 Freshlay Farms Golden Yolker® eggs
- coriander leaves, to garnish
- Aleppo chilli flakes, to garnish
- crusty bread, to serve
Preserved lemon salsa
- 50g of green olives, chopped
- 150g of feta, crumbled
- 1 handful of parsley leaves, finely chopped
- 1 tsp honey
- 1 tsp chilli flakes
- 175ml of extra virgin olive oil
- salt and pepper
Method
Heat a heavy-based frying pan over medium heat and add a dash of oil. Fry the sausage until beginning to caramelise then add the onion and cook until soft, about 10 minutes
- 4 merguez sausages
- 1 onion, chopped
Add the garlic and spices and cook for a minute or so, stirring
- 2 garlic cloves, grated to a paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
Add the tinned tomatoes and season with salt then simmer for 20 minutes
Preheat the oven to 180°C
Crack the eggs into the tomato sauce and transfer to the oven for 5 minutes or until the eggs are just cooked
Mix together all the ingredients for the preserved lemon salsa, and season to taste
- 50g of green olives, chopped
- 150g of feta, crumbled
- 1 handful of parsley leaves, finely chopped
- 1 tsp honey
- 1 tsp chilli flakes
- 175ml of extra virgin olive oil
- salt and pepper
Serve the shakshuka with crusty bread, a drizzle of the preserved lemon salsa and topped with coriander and Aleppo pepper
- coriander leaves, to garnish
- Aleppo chilli flakes, to garnish
- crusty bread, to serve
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