Tunisian Merguez and Potato Skillet

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled merguez sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the skillet.

Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute more until fragrant.

Stir in the diced potatoes, canned diced tomatoes (undrained), and chicken broth. Bring the mixture to a simmer.

Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.

Return the cooked merguez sausage to the skillet and stir to combine. Cook for another 2-3 minutes to heat through.

Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.