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Easy Tunisian Shakshuka Merguez
A Tunisian twist on shakshuka — merguez sausage browned first for its spice to render into the tomato sauce, harissa added before the eggs go in to poach.
Ingredients
Instructions
Brown the merguez slices in a hot pan first.
Let their spiced fat render out into the base of the pan.
Add the crushed tomatoes and harissa and simmer for 15 minutes, letting the rendered spice from the merguez work its way through the sauce.
Crack the eggs into the sauce, cover, and cook for about 8 minutes until the whites are set but the yolks are still soft.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
