Shakshouka with Merguez

• ¾ lb merguez or spicy lamb sausage (sliced)
• 6 eggs
• 1 onion (diced)
• 1 red bell pepper (diced)
• 3 clove garlic (minced)
• 2 cup canned crushed tomatoes
• 1 tbsp harissa paste
• 1 tsp cumin
• 1 tsp smoked paprika
• ¼ cup fresh parsley

How to Make It

1. 1

   Brown merguez in a large skillet. Remove, leaving fat behind.

2. 2

   Sauté onion and pepper in the fat. Add garlic, cumin, paprika, and harissa. Cook 1 minute.

3. 3

   Add tomatoes. Simmer 10 minutes until thickened.

4. 4

   Return sausage to pan. Make wells and crack eggs in.

5. 5

   Cover and cook 6-8 minutes until whites are set.

6. 6

   Garnish with parsley. Serve with pita or crusty bread.