Ras Al Hanout Shakshouka Recipe

Name: Ras Al Hanout Shakshouka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup plus 1 tablespoon extra-virgin olive oil; 1 tablespoon homemade hot ras al hanout or commercial ras al hanout; 8 medium to large parsnips, peeled and cut into 2-inch by 1-inch matchsticks; 1 pound fingerling potatoes, quartered; 10 large red, orange and/or yellow bell peppers, cut into 1-inch strips; 2 large sweet Vidalia or Maui onions, peeled and cut into 1-inch strips; 1 cup fava beans, frozen or fresh, double peeled*; 1 teaspoon urfa pepper; 2 teaspoons kosher salt; 2 teaspoons honey; 2 teaspoons date vinegar or apple cider vinegar; 10 lamb merguez sausages; 1/3 cup Roast Vegetable Stock or vegetable stock, homemade or commercial, low-sodium; 8 large eggs

Servings: persons

1/3 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon homemade hot ras al hanout or commercial ras al hanout
8 medium to large parsnips, peeled and cut into 2-inch by 1-inch matchsticks
1 pound fingerling potatoes, quartered
10 large red, orange and/or yellow bell peppers, cut into 1-inch strips
2 large sweet Vidalia or Maui onions, peeled and cut into 1-inch strips
1 cup fava beans, frozen or fresh, double peeled*
1 teaspoon urfa pepper
2 teaspoons kosher salt
2 teaspoons honey
2 teaspoons date vinegar or apple cider vinegar
10 lamb merguez sausages
1/3 cup Roast Vegetable Stock or vegetable stock, homemade or commercial, low-sodium
8 large eggs

1
In a deep large pot or dutch oven, heat 1/3 cup olive oil over moderate heat. As soon as it shimmers, add the ras el hanout and cook until very fragrant, 15 seconds. Add the parsnips and potatoes, stir to coat and reduce heat to low. Cover and cook for 10 minutes, stirring.
2
Add the bell peppers and onions and mix well. Reduce the heat to a simmer. Cover and cook for 15 minutes.
3
Add the fava beans, pepper, salt, honey, and vinegar and mix well. Cover and simmer for another 15 minutes.
4
Preheat the oven to 385u00b0F. (Skip to vegetarian version, if desired.)
5
Remove the sausages from their casings. Heat a separate skillet over high heat. Add the remaining 1 tablespoon oil and allow to shimmer and get hot. Carefully add the sausage in small bits to the pan and move the sausage quickly in the pan using a spatula. After 2 to 3 minutes reduce the heat, and add the stock to the pan. Scrape the bottom of the pan and add all of the sausage mixture to the vegetables. Cover and allow to cook for another 10 to 15 minutes, or until the peppers and onions are completely soft and when the potato cubes are poked with a thin knife tip, it feels soft.
6
Divide the mixture among 8 gratin dishes, casuelas, or any oven-safe baking dishes.
7
With the back of a tablespoon, make a dent in the middle of the mixture, and add 1 egg to each.
8
Bake in the oven for 1 to 11/2 minutes depending upon how you like your eggs done.
9
Vegetarian variation:
10
Add the stock to the mixture and mix well. Cover again and cook for another 10 minutes or until the peppers and onions are completely soft and when the potato cubes are poked with a thin knife tip, it feels soft.
11
Divide the mixture among 8 gratin dishes, casuelas, or any oven-safe baking dishes.
12
With the back of a tablespoon, make a dent in the middle of the mixture, and add 1 egg to each.
13
Bake in the oven for 1 to 11/2 minutes depending upon how you like your eggs done.

1469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup plus 1 tablespoon extra-virgin olive oil, 1 tablespoon homemade hot ras al hanout or commercial ras al hanout, 8 medium to large parsnips, peeled and cut into 2-inch by 1-inch matchsticks, 1 pound fingerling potatoes, quartered, and more.

Yes, Ras Al Hanout Shakshouka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ras Al Hanout Shakshouka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions