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Chasity's Merguez Shakshuka

Traditionally Shaksuka is seasoned with cumin, paprika, and hot chiles.

Our Merguez seasoning and Aleppo pepper flakes are a perfect marriage for this spicy tomato and egg skillet dish. If you haven't tried Aleppo red pepper, please do! It's more complex in flavor than Crushed Red and has medium heat. If you want this recipe "hotter", add more Aleppo. Merguez has beautiful full flavor, but no heat. This spicy Merguez Shakshuka recipe is great with eggs, potatoes, chicken and shrimp too. Don't let the traditional lamb sausage seasoning turn you away, if you don't enjoy lamb. Merguez has many uses!

Yield: 4-5 servings

Featured Ingredients

These bright, fruity Aleppo chili flakes have a tangy flavor and moderate heat, making them an excellent choice anywhere pepper flakes... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.0 oz)
This intensely flavorful paprika is a great way to add smoky flavor without heat. It has a rich, fruity, earthy flavor, perfect in... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.5 oz)
Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India. Black Tellicherry peppercorns... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)

Chasity's Merguez Shakshuka Recipe

  • 3 tablespoons olive oil
  • 1 large can chopped or stewed tomatoes (28 wt oz)
  • 3-4 cloves fresh garlic, minced
  • 1/2 white or yellow onion, julienne
  • 3/4 teaspoon French sea salt, fine
  • to taste fresh cracked Tellicherry pepper
  • 2 teaspoons Merguez seasoning
  • 1 teaspoon smoked sweet paprika
  • 1/2 teaspoon Aleppo chile flakes
  • 4-6 large organic eggs
  • 1 tablespoon fresh basil, parsley, or cilantro
  • optional crumbled feta or goat cheese
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Preparation Instructions

Preheat oven to 400F

In a large cast iron skillet, heat the olive oil over medium flame.

Add the onion and cook until tender, about 5 minutes.

Add the garlic, and turn heat down to med-low and cook for 3 more minutes.

If adding meat, add it now.

Add spices and salt.

Cook for 2 more minutes. Add the can of tomatoes.

Simmer on low for 15 minutes, adding water if it gets too dry or thick. You want a stew-like consistency.

Taste, and adjust salt and sugar if necessary.

Crack 4-6 eggs over the mixture, sprinkling each egg with a little salt and cracked pepper.

Optional: add crumbled goat cheese or feta on top before placing in the oven.

Bake until egg whites are thoroughly cooked and yolks are still soft (about 7 minutes).

Remove from oven and top with fresh basil, cilantro, or Italian parsley.

Serve with toast or crusty bread.

Yield: 4-5 servings
Helpful Hints

Extra credit: add Spanish cured chorizo or some ground lamb with our Merguez seasoning!

Recipe Equipment

Cast iron skillet


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