Ingredients
6 - 8 garlic confit cloves
½ red onion, roughly cut
½ green hot chili, thinly sliced
½ red bell pepper, diced
1 tsp cumin powder
2 tsp smoked paprika powder
Salt
2 tbsp extra virgin olive oil
4 merguez sausages, cut in 3 parts
1 whole San Marzano can
6 pasture raised eggs
For serving
Tahini
Parsley
Mint
Extra virgin olive oil
Directions
Step 1
In a pan, on medium heat, add olive oil, garlic confit, chilis, red onion, bell pepper, spices and salt and cook for 10 minutes, stirring occasionally.
2 tbsp extra virgin olive oil
6 - 8 garlic confit cloves
½ green hot chili, thinly sliced
½ red onion, roughly cut
½ red bell pepper, diced
1 tsp cumin powder
2 tsp smoked paprika powder
Salt
Step 2
Add the merguez sasuage, cook together for 3 more minutes.
4 merguez sausages, cut in 3 parts
Step 3
Add the canned tomatoes and let it cook for 10-15 minutes, stirring occasionally.
1 whole San Marzano can
Step 4
Crack the eggs directly to the shakshuka, and with a spoon make a well underneath each egg so it will be surrounded with the sauce.
6 pasture raised eggs
Step 5
Cover the pan with a lid and let it cook for 3 minutes, until the whites are set and the egg yolk is still runny.
Step 6
Remove from the heat, add tahini, parsley, mint, and olive oil on top and dip your bread right in!
Tahini
Parsley
Mint
Extra virgin olive oil
Step 7
YASSS!
