Eggs With Merguez Sausages Recipe

This spicy eggs with merguez sausages recipe is a North African chakchouka made with peppers, tomatoes, and eggs baked in the sauce. The result is a rich, smoky one-pan dish perfect for brunch, lunch, or supper. It takes 40 minutes and serves 4.

I make this whenever I want something a bit different for a weekend brunch. The merguez sausages do all the heavy lifting with their built-in spice, so you get a deeply flavoured dish without a long list of seasonings.

Eggs With Merguez Sausages Ingredients

• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 1 tbsp olive oil
• 4–6 merguez sausages (approx 340g)
• 2 red peppers, deseeded and sliced
• 1 yellow or green pepper, deseeded and sliced
• 1 tsp dried chilli flakes
• 2 cloves garlic, finely sliced
• 2 x 400g tins chopped tomatoes
• 4 large eggs
• Salt and freshly ground black pepper
• Fresh parsley, chopped
• Crusty bread, for serving

How To Make Eggs With Merguez Sausages

1. Toast the spices: Dry-fry the caraway and cumin seeds in a large pan for 1–2 minutes until fragrant. Tip them into a mortar and crush lightly with a pestle.
2. Brown the sausages: Add the olive oil to the same pan and fry the merguez sausages for 5–6 minutes, turning occasionally, until golden all over. Remove to a plate and cut into bite-sized pieces once cool enough to handle.
3. Soften the peppers: Add the sliced peppers to the pan and fry over medium-high heat for about 10 minutes until soft and slightly charred at the edges.
4. Build the sauce: Stir in the crushed spices, chilli flakes, and garlic. Cook for 30 seconds, then pour in the tinned tomatoes and return the sausage pieces. Bring to a gentle bubble, reduce the heat, and simmer for 15–20 minutes until the sauce is thick and rich. Season with salt and pepper.
5. Poach the eggs: Use the back of a spoon to make 4 hollows in the sauce. Crack an egg into each one. Cover the pan with a lid or foil and simmer gently for 6–10 minutes until the whites are set but the yolks are still runny.
6. Serve: Scatter over the chopped parsley and bring the pan straight to the table with plenty of crusty bread for dipping.

What Are the Best Tips for Eggs With Merguez Sausages?

• Use good quality merguez: The sausage carries the entire flavour of the dish. Look for merguez made with lamb and proper North African spices. Most good butchers and Middle Eastern shops stock them.
• Do not rush the peppers: Let them cook for a full 10 minutes until they soften and pick up a little char. This sweetness balances the heat from the chilli and merguez.
• Keep the yolks runny: A runny yolk that mixes into the tomato sauce is what makes this dish special. Start checking at 6 minutes and remove from the heat as soon as the whites are set.
• Try it in the oven: Transfer the sauce to an ovenproof dish, crack the eggs on top, and bake at 180°C (160°C Fan / Gas Mark 4) for 10–12 minutes. This gives more even cooking for a larger batch.
• Make the sauce ahead: The sausage and tomato sauce keeps well in the fridge for up to 3 days. Reheat it in the pan, then crack the eggs in fresh when you are ready to serve. This is perfect for a quick brunch. If you enjoy Mediterranean meatballs, the same make-ahead approach works well there too.

What Goes Well With This Dish?

Crusty bread is the classic pairing. You want something sturdy enough to scoop up the sauce and break into the runny egg yolks. A warm flatbread or pitta works just as well.

For a bigger meal, serve it alongside couscous tossed with a little lemon zest and olive oil. A simple green salad with chopped cucumber, tomato, and a squeeze of lemon rounds things out nicely. If you want to build a full brunch spread, try adding Argentinian scrambled eggs to the table.

How Should You Store Leftovers?

The sausage and tomato sauce stores well in an airtight container in the fridge for up to 3 days. Reheat gently in a pan and cook fresh eggs in the sauce when you are ready to eat. The eggs themselves do not reheat well, so always poach them fresh.

The sauce also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Facts

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 210mg
• Sodium: 980mg
• Total Carbohydrate: 18g
• Dietary Fibre: 4g
• Protein: 24g

Frequently Asked Questions

What is chakchouka? Chakchouka is a North African dish of eggs poached in a spiced tomato and pepper sauce, closely related to shakshuka. This version adds merguez sausages for extra heat and depth.

What is merguez sausage? Merguez is a spicy North African sausage made from lamb or a mix of lamb and beef. It gets its red colour and heat from harissa, cumin, and chilli, and is traditionally grilled or fried.

Can I use a different sausage? Yes, chorizo is the best substitute. It has a similar spice level and renders flavoured oil into the sauce the same way. Spicy Italian sausage also works well.

Can I double this recipe for more people? Yes, use a larger pan or a roasting tin and double everything. If using the oven method from the tips, bake at 180°C (160°C Fan / Gas Mark 4) for 12–15 minutes.

Try More Recipes:

• Hairy Bikers Smoked Fish & Eggs
• Hairy Bikers Thai Son-In-Law Eggs
• Hairy Bikers Boxty With Spicy Eggs Recipe
• Hairy Bikers Mediterranean Meatballs Recipe

Hairy Bikers Eggs With Merguez Sausages Recipe

Author: Alex Saidani Cooking Method:One-Pan Cuisine:British Courses:Brunch Lunch Supper

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:4 servingsCalories:450 kcal Best Season:Summer

Description

This spicy eggs with merguez sausages recipe is a North African-inspired chakchouka. Merguez sausages, peppers, and tomatoes are simmered together, then eggs are poached directly in the sauce. Ready in 40 minutes, it serves 4 and is perfect for brunch or a quick supper.

Ingredients

• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 1 tbsp olive oil
• 4–6 merguez sausages (approx 340g)
• 2 red peppers, deseeded and sliced
• 1 yellow or green pepper, deseeded and sliced
• 1 tsp dried chilli flakes
• 2 cloves garlic, finely sliced
• 2 x 400g tins chopped tomatoes
• 4 large eggs
• Salt and freshly ground black pepper
• Fresh parsley, chopped
• Crusty bread, for serving

Instructions

1. Toast the caraway and cumin seeds in a dry pan for 1–2 minutes until fragrant. Crush lightly using a mortar and pestle.
2. Add the olive oil to the pan and fry the merguez sausages for 5–6 minutes, turning occasionally, until golden. Remove to a plate and cut into bite-sized pieces.
3. Fry the sliced peppers over medium-high heat for about 10 minutes until soft and slightly charred.
4. Stir in the crushed spices, chilli flakes, and garlic. Cook for 30 seconds, then add the tinned tomatoes and return the sausage pieces. Simmer for 15–20 minutes until thick. Season with salt and pepper.
5. Make 4 hollows in the sauce and crack an egg into each. Cover and simmer gently for 6–10 minutes until the whites are set but the yolks are runny.
6. Scatter over the chopped parsley and serve straight from the pan with crusty bread.