Shakshuka with Lamb Merguez Sausage
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Recipe Provided By
Chef Adam HegstedServings
1
Ingredients
- 16 ounces Shakshuka Base (recipe follows)
- 3 eggs
- 4 ounces American Lamb Merguez sausage, grilled through, sliced
- 3 ounces Chermoula Sauce (recipe follows)
- 1 ounce olive oil
- 1/2 ounce cilantro, chopped
Shakshuka Base (makes about 5 quarts):
- 8 ounces olive oil
- 16 ounces red peppers, roasted, chopped
- 1 onion, diced
- 8 ounces cilantro, stems and leaves minced
- 8 ounces garlic, minced
- 8 ounces garlic confit
- 3 ounces cumin, ground
- 2 ounces harissa paste
- 2 ounces tomato paste
- 2 ounces salt
- 1 ounce turmeric, dried, ground
- 32 ounces roasted, diced canned tomatoes
Chermoula Sauce (makes about 2.5 quarts):
- 8 ounces lemon juice, fresh
- 2 lemons, zested
- 2 ounces garlic, chopped
- 1 ounce coriander seeds, toasted
- 1 ounce cumin seeds, toasted
- 1 ounce smoked paprika
- 1/2 ounce toasted chili flakes
- 32 ounces olive oil
- 1 pound cilantro, chopped and packed
- 1 pound parsley, chopped and packed
- 1/2 pound mint leaves, packed
Directions
Heat Shakshuka Base in a flat pan. Once hot, make three separate spaces for eggs. Place eggs into sauce. Place flat pan with eggs and Shakshuka into oven; bake at 500°F until eggs are cooked to desired temperature. Remove from oven. Top with sausage slices, Chermoula Sauce, oil and cilantro.
For the Shakshuka Base: In a large frying pan over medium heat, warm the oil; add peppers, onion, cilantro, garlic, garlic confit, cumin, harissa, tomato paste, salt and turmeric. Sauté for about 10 minutes until garlic is translucent and peppers start to break down. Add tomatoes; bring to a gentle simmer. Cook for an additional 10 minutes, or until sauce has thickened.
For the Chermoula Sauce: In a blender, combine lemon juice, lemon zest, garlic, coriander, cumin, paprika and chili flakes; puree and add oil slowly. After oil is combined, add cilantro, parsley and mint leaves 1 cup at a time to incorporate and puree. Store in refrigerator.
