Shakshuka With Marmoona Sauce

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"This recipe is Israeli in origin but variations exist across the North African plains. The Marmoona Sauce makes is enough to do this dish twice. Merguez sausages are spicy fresh sausages that are Moroccan or Algerian and made using harissa. They can be homemade or purchased. You can also use any other sausage, if you prefer."

Original recipe yields 7 servings


  • Serving Size: 1 (456.6 g)
  • Calories 703.8
  • Total Fat - 55.6 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 932.2 mg
  • Sodium - 797.1 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.9 g
  • Protein - 38.4 g
  • Calcium - 177 mg
  • Iron - 5.6 mg
  • Vitamin C - 68.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat the oil in a large skillet over medium-high heat. While oil is heating, break the bell peppers apart with your hands (and your hands only) into thick stripes. Discard seeds. Peel and roughly chop garlic cloves. Slice hot pepper in half. Discard seeds.

Step 2

Saute peppers with the garlic until the peppers are softened and begin to char (about 10 minutes).

Step 3

Carefully add the crushed tomatoes, salt, pepper and ground caraway. Bring to a boil, reduce the heat, and simmer, stirring

Step 4

From time to time, for 15 minutes, until the sauce thickens slightly. The sauce can be kept in the refrigerator up for to a week.

Step 5

When ready to make the shakshuka, heat the 1/4 cup olive oil in a large skillet over medium-high heat and fry the sausages until well browned (about 3 minutes).

Step 6

Stir in 2 cups of Marmooma sauce and bring to a simmer. Add the eggs. Reduce the heat and cook the shakshuka until the egg whites are completely set (about 10 minutes).

Step 7

Serve with thick slices of rustic white bread

Tips & Variations

No special items needed.