Tunisian Shakshuka with Merguez Eggs in Spicy Tomato Sauce with Sausage

Bring a small saucepan with 300 ml of water and a pinch of salt to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

Heat 15 ml of olive oil in a large skillet over medium-high heat. Add the merguez sausages and cook for 6–8 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and slice into rounds.

Reduce heat to medium, add the remaining olive oil, diced onion, and diced red bell pepper to the skillet. Sauté for 4–5 minutes until softened.

Add the minced garlic, cumin, and paprika. Cook for 30 seconds until fragrant.

Pour in the crushed tomatoes and harissa paste. Stir to combine, then simmer for 8–10 minutes, stirring occasionally, until the sauce thickens.

Return the sliced merguez to the skillet. Make 4 small wells in the sauce and crack an egg into each. Cover and cook on low for 5–7 minutes until the egg whites are set but yolks are still runny.

Season with salt, sprinkle with chopped parsley, and serve the shakshuka over the couscous.