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Memorable Merguez Shakshuka

Published: (Updated: ) in Jewish News by .

The North African immigration to Israel, France and America has made merguez a popular staple in street food and barbecues.

The post Memorable Merguez Shakshuka appeared first on Jewish Journal.

On Saturday nights, my parents, my brothers, my uncle and aunt and cousins would all pile into my uncle’s van and head to the kosher street vendor’s stand, where we would run into everyone from the synagogue and school. I still remember the hot air of Casablanca. The string lights that created an amber glow. The sounds of the loud, happy crowds and the sizzling grill. The heavenly smell of lamb and onions on the barbecue.

With long tongs and expert movements, the man would pluck the glistening, perfectly browned merguez and the translucent grilled onions from the grill, he would put them into a fresh toasty baguette and then he would add crispy French fries and a slather of spicy Dijon mustard. He would quickly wrap the whole thing in white paper and hand it to you. Then you would stuff your sandwich with all the colorful salads that were arrayed on the counter.

I still remember that perfectly delicious first bite. I am still perfectly surprised that I could eat such spicy food at the age of six and seven.

Merguez sausages have been a staple of Maghreb cuisine since the 12th century. Made with raw lamb stuffed into a lamb intestine casing, merguez are spiced with cumin, chili powder and harissa (and sometimes sumac and fennel) giving them a spicy, piquant flavor and a distinctive red color. The North African immigration to Israel, France and America has made merguez a popular staple in street food and barbecues.

This Memorial Day weekend we present you with Merguez Shakshuka, a healthyish option for brunch, lunch or dinner. We never get tired of Shakshuka. The caramelized onions, smoky peppers, tangy fresh tomatoes and spicy harissa all meld to create an unforgettably rich sauce. Adding fried merguez really ups the flavor quotient and makes this egg dish a truly hearty meal. Fresh baguette is required to mop up every drop of sauce.

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Merguez Shakshuka

1/2 cup olive oil, divided
3-4 long merguez, cut in half
1 large yellow onion, diced
4 garlic cloves, finely chopped
1 red pepper, cut in thin slivers
1 orange pepper, cut in thin slivers
1 cup cherry tomatoes, chopped in half
2 teaspoons turmeric
2 teaspoons paprika
Salt and pepper to taste
2 cups canned diced tomatoes
1 teaspoon harissa
6 eggs
Italian parsley or cilantro, finely chopped for garnish

In an ovenproof skillet, heat olive oil and lightly fry the merguez, then set aside.

Over medium heat, warm olive oil.

Then add onions and sauté until soft and translucent.

Add garlic and peppers and sauté until the peppers are soft and glossy.

Add tomatoes, spices and seasoning and continue to sauté.

Add diced tomatoes and harissa and stir well.

Place merguez into the sauce.

Use a spoon to make nests in the sauce and gently place eggs in the skillet.

Lower heat, cover and cook for 6-10 minutes, until whites are cooked.

Garnish with greens and serve with fresh crusty bread.


Rachel Sheff and Sharon Gomperts have been friends since high school. They love cooking and sharing recipes. They have collaborated on Sephardic Educational Center projects and community cooking classes. Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food.

The post Memorable Merguez Shakshuka appeared first on Jewish Journal.

Source: Jewish Journal https://jewishjournal.com/culture/food/336966/memorable-merguez-shakshuka/

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