Shakshuka with Merguez

• 6 large eggs
• 200g merguez sausage, casings removed
• 2 cans (800g) crushed tomatoes
• 2 red bell peppers, diced
• 1 onion, diced
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp harissa
• Fresh parsley and crusty bread

Instructions

1. 1

   Cook merguez in a skillet, breaking up into crumbles. Remove.

2. 2

   Sauté onion and peppers until soft. Add garlic and spices.

3. 3

   Add tomatoes and harissa. Simmer 15 minutes.

4. 4

   Return merguez to the pan.

5. 5

   Make 6 wells. Crack eggs in.

6. 6

   Cover and cook 8-10 minutes until whites are set.

7. 7

   Garnish with parsley. Serve with crusty bread.

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