Variations of shakshuka show up in North African, Israeli and other Mediterranean cuisines, but now American chefs are signaturizing the dish with their own interpretations. Chef Berman adds housemade lamb sausage, also known as merguez, to his version. It's combined with tomatoes, onions, peppers and garlic to form a thick, boldly flavored sauce that acts as a bed for oven-baking the eggs. 

See recipe.