Bart's Recipes
Finely chop the half onion and garlic clove. Cut the half red bell pepper into pieces. Heat a frying pan or braising pan over medium-high heat and brown the merguez sausage on all sides. Remove the sausage from the pan and slice it.
Heat the tablespoon of olive oil in the same pan. Add the chopped onion, garlic and bell pepper pieces and sauté until the vegetables are soft. Stir in the teaspoon of cumin, teaspoon of paprika powder and teaspoon of harissa and briefly cook. Add the canned tomatoes and merguez slices and let the sauce simmer gently for ten minutes.
Make two small wells in the thickened tomato sauce with a spoon. Crack the two eggs and gently slide one egg into each well. Cover the pan with a lid and let everything cook for five to six minutes until the egg white is completely set.
Remove the pan from heat. Chop or tear the fresh cilantro roughly and scatter over the warm shakshuka. Serve the dish directly from the pan at the table.
