Lamb Merguez Sausage Shakshuka

BreakfastServes 3-4

Create a brunch with a difference with this Lamb Merguez Sausage Shakshuka recipe from Swaledale Butchers and chef George Ryle. A subtle yet truly delicious twist on a classic North African dish and a scrumptious family sharer. For more recipe inspiration and to buy their award-winning range online visit


480g Lamb Merguez Sausages

3 large red peppers, thinly sliced

6 cloves of garlic, peeled and crushed

2 onions, peeled and thinly sliced

2 fresh bay leaves

2 tsp sweet smoked paprika

2 tsp toasted cumin seeds, lightly crushed

1 tin of plum tomatoes

4 eggs

1 bunch of finely chopped fresh coriander

1 whole dried cayenne pepper



  1. Preheat your oven to 170°C.
  2. Set a pan over a medium heat, with a tablespoon of olive oil. Add the peppers, onions, chopped coriander and bay leaves. Season with sea salt and cook, stirring regularly until soft. Add the garlic and continue cooking for another 5 minutes.
  3. Add the paprika, cayenne, and cumin, and cook for 5 more minutes.
  4. Add the tomatoes, a splash of vinegar, and a pinch more sea salt and cook for 15 minutes, stirring regularly. Check the seasoning.
  5. Nestle the merguez into the pan and transfer to the oven for 5 minutes.
  6. Remove the pan from the oven and make 4 small wells with the back of a spoon, then crack the eggs in and season with salt. Transferring back to the oven for 8 minutes.
  7. Remove and cover with a tea towel so the eggs can steam for 5 minutes
  8. Garnish with coriander leaves and serve with crusty bread.