Spicy Sausages with Shakshuka

and Labneh
Save this one for your weekend breakfast!
Cals 844 · Prot 58 · Carbs 24 · Fat 53
Low-Carb
Try Hello Chef Now
20 min
photo
Save this one for your weekend breakfast!
Cals 844 · Prot 58 · Carbs 24 · Fat 53
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Sausages
Merguez sausage
400 Grams
Olive oil
1 Tbsp
Shakshuka
Shallots
1 Piece
Garlic cloves
2 Pieces
Tomatoes
2 Pieces
Olive oil
1 Tbsp
Tomato paste
70 Grams
Tomato passata
200 Grams
Water
50 ML
Honey
20 Grams
Chilli powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Eggs
4 Pieces
To serve
Zaatar
5 Grams
Labneh
100 Grams

Tips for fussy eaters

Hold back some of the ingredients and make a simple tomato sauce from them. Serve with spaghetti and fried eggs.

Pro tip

Prepare the shakshuka in a pan with a lid. To cook the eggs more quickly, cover the pan for the final 5 minutes.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Peel and finely chop the shallots. Peel and crush the garlic. Chop the tomatoes.
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2 Start shakshuka

Heat a pan over a medium-high heat with a drizzle of olive oil (if you're cooking for 3 or 4, use two pans). Once hot, add the shallotsgarlic and tomatoes. Cook for 3 min.
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3 Simmer

Add the tomato pastetomato passata, measured water, honey, chilli powder (spicy!)salt and black pepper. Simmer for 2-3 min.
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4 Cook eggs

Using a large spoon, make grooves in the shakshuka. Crack the eggs into the grooves. Cook for 8-10 min or until the eggs are cooked to your liking (see pro tip). 
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5 Fry sausages

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the merguez sausages (don't poke holes in them) for 5-7 min or until cooked through and nicely browned on the surface.
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6 Serve

Divide the hot merguez sausages and the shakshuka among plates. Sprinkle with the zaatar. Serve with a dollop of labneh.

Tips for fussy eaters

Hold back some of the ingredients and make a simple tomato sauce from them. Serve with spaghetti and fried eggs.

Pro tip

Prepare the shakshuka in a pan with a lid. To cook the eggs more quickly, cover the pan for the final 5 minutes.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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