The quantity of ingredients can vary according to your preference, so adjust the proportions as needed.

Grate the tomatoes on a coarse grater. Finely chop the garlic and add it to the tomatoes. Slice the roasted hot pepper and mix it with the vegetables.

Transfer the vegetable mixture to a skillet and heat over medium heat. Add some chicken broth, sugar, and salt to taste. Stir the mixture until the shakshuka develops a rich, vibrant red colour. First, crack the eggs one by one into a glass or bowl. Then, gently pour them into the simmering shakshuka, being careful not to break the yolks.

Slice the merguez sausages into 3–4 pieces and lightly fry them in a separate pan until golden. Then, add the sausages to the shakshuka with the vegetables.

It’s ready! Serve as a standalone dish or with pita or bread.