Moroccan Chickpeas & Sausages Shakshouka

Cooking Time: 30 minutes   Serves: 6 people 

You will need​: 

Special Equipment:

  • Large pan
  • Oven tray


  • 1 pack of Moomoo's South African Veal Sausages with Egyptian Spices
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 5 tomatoes, peeled and juiced
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons Harissa
  • 200g chickpeas, cooked
  • 2 red onions, sliced
  • 7-8 Baladi eggs
  • Parsley, chopped
  • Salt & pepper

Recipe Instructions​

  1. Heat 1 tablespoon olive oil in a large pan and add the veal sausages. Stir them to get some color, then set aside.
  2. In the same pan, add minced garlic. A couple of minutes later, add the tomato juice, the spices, and salt & pepper. Stir in the Harissa.
  3. Bring it to a boil, then lower the heat and let it simmer for about 10 minutes.
  4. In the meantime, drizzle 2 tablespoons olive oil over the sliced onions. Disperse them in an oven tray and place in the oven for 15 minutes until golden and crispy.
  5. Slice the semi-cooked sausages and add them to the tomato sauce. Pour the cooked chickpeas over it too and stir to combine.
  6. Spread the tomato sauce evenly in a large oven tray, make space to place the eggs between the sausages and chickpeas, and crack the eggs. Season with salt and pepper.
  7. Place in a preheated oven for 10 minutes, until the egg whites are cooked and the yolk is still runny.
  8. Sprinkle the crispy onions and parsley on top, and serve hot.

Recipe Video​

Enjoy the recipe reel by incredible Cairo Cooking!



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