Scale
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces merguez or hot Italian sausage, casings removed
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 1–1/2 tablespoons harissa
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne, or to taste
- 1 28-ounce can whole plum tomatoes with juices, coarsely chopped
- salt and pepper, to taste
- 4 ounces feta cheese, crumbled
- 4–6 large eggs
- 1 handful chopped parsley, to serve
- warm pita, to serve
Instructions
- Preheat the oven to 375F.
- Heat 2 tablespoons of the oil in a 10- or 12-inch cast-iron skillet over medium heat. Brown the sausage, breaking the sausage into crumbles with a wooden spoon. Transfer to a bowl and set aside.
- Lower the heat to medium-low and add the remaining tablespoon of oil. Add the onion and cook gently until it’s very soft, about 20 minutes. Add the garlic and cook for 2-3 minutes, then stir in the harissa, cumin, paprika and cayenne, and cook for 1 minute.
- Stir in the tomatoes and season with salt and pepper. Simmer for 15-20 minutes, until the tomatoes have thickened, about 10 minutes. Stir in the crumbled sausage and feta.
- Create wells in the shakshuka and gently crack the eggs into them. Season with salt and pepper. Transfer the skillet to the oven and bake until eggs are just set, about 7-10 minutes.* Sprinkle with parsley and serve with warm pitas.
Notes
- *Mine took much longer — almost 20 minutes. I have a finicky oven, but check on the eggs early and often, as they can go from perfectly runny to completely solid quickly.
Nutrition
- Serving Size: 4