favorite
print
like
PREP 15 minutes
TOTAL 1 hour 5 minutes
Serves
US | METRIC

INGREDIENTS

  • 200 g merguez sausages cut into bite sized pieces
  • 1 onion very finely diced
  • 4 cloves garlic crushed
  • 1 green pepper, deseeded and diced
  • 1¼ tsps smoked paprika
  • 1 tsp ground cumin
  • 800 g tinned chopped tomatoes
  • 1 tsp (heaped) sugar
  • 4 Organic free range eggs
  • 100 g feta cheese, crumbled
  • 1 small handful of fresh dill

Click here to pre-order my new book

Breakfast Shakshuka

Breakfast Shakshuka

  1. In a large pan brown the merguez for 3-4 minutes .
  2. Add in the onion, garlic and peppers then cook for a further 4-5 minutes.
  3. Add the paprika, cumin, cook for 1-2 minutes, then pour in the tomatoes, bring up to a simmer then cook over a low heat for 40 minutes or until slightly thickened. 
  4. Towards the end of the cooking time stir through the sugar then season with salt and pepper. 
  5. Make 4 wells in the tomato sauce then crack in the eggs, cover with a lid and cook for a further 8-10 minutes or until the whites are set.
  6. Crumble over the feta cheese then sprinkle over the fresh dill and serve.
Breakfast Shakshuka

Breakfast Shakshuka

PREP 15 minutes
TOTAL 1 hour 5 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 200 g merguez sausages cut into bite sized pieces
  • 1 onion very finely diced
  • 4 cloves garlic crushed
  • 1 green pepper, deseeded and diced
  • 1¼ tsps smoked paprika
  • 1 tsp ground cumin
  • 800 g tinned chopped tomatoes
  • 1 tsp (heaped) sugar
  • 4 Organic free range eggs
  • 100 g feta cheese, crumbled
  • 1 small handful of fresh dill
  1. In a large pan brown the merguez for 3-4 minutes .
  2. Add in the onion, garlic and peppers then cook for a further 4-5 minutes.
  3. Add the paprika, cumin, cook for 1-2 minutes, then pour in the tomatoes, bring up to a simmer then cook over a low heat for 40 minutes or until slightly thickened. 
  4. Towards the end of the cooking time stir through the sugar then season with salt and pepper. 
  5. Make 4 wells in the tomato sauce then crack in the eggs, cover with a lid and cook for a further 8-10 minutes or until the whites are set.
  6. Crumble over the feta cheese then sprinkle over the fresh dill and serve.

Click here if you'd like to buy my latest cookbook.