Grilled Peppers with Merguez in the Style of Shakshuka
Grilled Peppers with Merguez in the Style of Shakshuka is a vibrant and flavorful dish that combines elements of North African and Middle Eastern cuisine. This dish features sweet bell peppers that are grilled until charred and smoky. They are then stuffed with spicy merguez sausage, adding a rich and savory flavor. The stuffed peppers are cooked in a robust shakshuka-style sauce, made from tomatoes, onions, garlic, and a blend of spices like cumin and paprika. The dish is typically finished with eggs poached directly in the sauce until the whites are set but the yolks remain runny. Garnished with fresh herbs like cilantro or parsley, this dish is perfect for brunch, lunch, or dinner, offering a delicious medley of smoky, spicy, and savory flavors.
Ingredients
- 3 Merguez sausages
- 1.65 lbs Red bell peppers
- 1 Sweet Cévennes onion
- 1 Bunch of thyme
- 2 Sprigs flat-leaf parsley
- 6 Eggs
- 8.8 oz Burrata
- 6 tbsp Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (350°F). Seed and cut the bell peppers into strips. Slice the merguez into 1 cm rounds. Peel and thinly slice the onion into fine wedges.
- Mix everything in a large baking dish, drizzling with olive oil, and season with salt and pepper. Sprinkle with thyme leaves and bake for 30 minutes, stirring halfway through, until everything is well grilled and the peppers are tender.
- Press the mixture down in the dish, creating small wells, and crack the eggs into these wells, spacing them evenly. Return to the oven for 5 minutes or until the egg whites are set but the yolks are still runny.
- Cut the burrata into small pieces. Remove and chop the parsley leaves.
- After taking the dish out of the oven, scatter the burrata pieces and sprinkle with chopped parsley. Divide the mixture into 6 shallow bowls and serve immediately with good bread, in the style of a shakshuka.
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Notes
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