For company
Moroccan lamb shakshuka with merguez & harissa
The heartier Moroccan cousin — spiced lamb merguez browned into a harissa-red tomato sauce, eggs baked in, coriander scattered over. Weekend dinner.
If you cannot find merguez, use 300g minced lamb browned with 1 tsp ras el hanout, ½ tsp cumin and ½ tsp harissa paste.
Method
- 01
Warm 1 tbsp olive oil in a wide heavy skillet over medium-high heat. Fry the merguez slices for 3–4 minutes until deeply browned. Lift out onto a plate.
- 02
Add the second tablespoon of oil, then the onion and red pepper. Cook for 10 minutes until soft and starting to catch.
- 03
Add the garlic, ras el hanout, cumin, paprika and harissa and stir for 1 minute.
- 04
Tip in the tomatoes, passata, sugar and a good pinch of salt. Return the merguez and their juices. Simmer for 12 minutes until thick and rich.
- 05
Make 4 wells, crack in the eggs, cover and cook for 5–6 minutes until the whites are set but the yolks still soft.
- 06
Scatter with toasted almonds, coriander and mint and serve straight from the pan with warm flatbreads.
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