Shakshouka with smoked merguez meatballs

[Ty520]

Decided to try something out of the ordinary and form some left over loose merguez sausage into meatballs, smoked with hickory.

Very pleased - the smoking worked really well with the merguez spices.

Served with shakshouka, and homemade harissa and yogurt sauce.

 

[chef jimmyj]

Nice plate...JJ

 

[SmokinAl]

I don’t know what any of that stuff is, but it sure looks good!
Al

 

[JLeonard]

I don’t know what any of that stuff is, but it sure looks good!
Al
[/QUOTE
I agree with Al...Cant pronounce it or know what it means...But I know what a meatball is and the rest looks darn good. Plate me up!
Jim

 

[BBQ Bird]

Looks delicious. Curious about the meatball cooking temps and time?

 

[Wurstmeister]

The meal looks outstanding!! Never had shakshouka , but after looking it up, definitely something I want to make. Maybe add a slice of Naan flatbread to help "clean the plate?!"
John

 

[Ty520]

thanks all,

Shaksouka is a north african dish of eggs poached in a tomato and red pepper sauce with herbs and spices until the yolk is just a bit custard-y.

the merguez is a spicy north african lamb sausage.

my recipe is as follows:

-1 pound ground lamb or mutton
-2 tablespoons fresh cilantro
-2 minced garlic cloves
-1 teaspoon kosher salt
-1 teaspoon paprika
-1/2 teaspoon coriander seed, crushed
-1/2 tsp fennel seed, crushed
-1/2 tsp cayenne pepper

the harissa is also a spicy north african sauce, similar to a salsa - pretty hot, but has lots of flavor unlike many hot sauces - awesome on scrambled eggs.

the yogurt helps cool things off - mixed it with some garlic, pepper, salt, cilantro and lemon juice.

I smoked at 200 until internal temperature of 165 - took just under an hour.

flatbread definitely would have been a good side with it