Algerian Chakchouka with Merguez

Name: Algerian Chakchouka with Merguez
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: African
Ingredients: 2 tablespoons (30 ml) olive oil; 12 ounces (340 g) fresh merguez sausage, left in casings, cut into 1-inch (2.5 cm) pieces; 1 large (about 10 oz) (280 g) yellow onion, halved and thinly sliced; 2 medium (about 12 oz total) (340 g) green bell peppers, seeded and cut into ½-inch (1.25 cm) strips; 1 medium (about 6 oz) (170 g) red bell pepper, seeded and cut into ½-inch (1.25 cm) strips; 4 cloves (12 g) garlic, minced; 2 tablespoons (32 g) tomato paste; 2 teaspoons (5 g) sweet paprika; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) ground caraway (optional); 28 ounces (1 large can) (800 g) whole peeled tomatoes, crushed by hand, with their juices; 1 tablespoon (15 g) harissa paste (optional); ¾ teaspoon (4 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; 8 large (400 g) large eggs, at room temperature; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 1 loaf (250 g) crusty bread or baguette, for serving

From the MyKitchenBank Kitchen

Spicy merguez sausage, softened peppers and a garlicky paprika-and-cumin tomato sauce simmer together in one skillet, then eggs are poached right in the sauce until the whites set and the yolks stay jammy. Serve with crusty bread for scooping.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Makes: 4 servings (one 12-inch skillet, 8 eggs)

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Ingredients

4 servings

2 tablespoons (30 ml) olive oil
12 ounces (340 g) fresh merguez sausage, left in casings, cut into 1-inch (2.5 cm) pieces
1 large (about 10 oz) (280 g) yellow onion, halved and thinly sliced
2 medium (about 12 oz total) (340 g) green bell peppers, seeded and cut into ½-inch (1.25 cm) strips
1 medium (about 6 oz) (170 g) red bell pepper, seeded and cut into ½-inch (1.25 cm) strips
4 cloves (12 g) garlic, minced
2 tablespoons (32 g) tomato paste
2 teaspoons (5 g) sweet paprika
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground caraway (optional)
28 ounces (1 large can) (800 g) whole peeled tomatoes, crushed by hand, with their juices
1 tablespoon (15 g) harissa paste (optional)
¾ teaspoon (4 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
8 large (400 g) large eggs, at room temperature
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
1 loaf (250 g) crusty bread or baguette, for serving

Equipment (5)

12-inch (30 cm) deep skillet or sauté pan with a lid
Wooden spoon
Chef's knife and cutting board
Instant-read thermometer
Slotted spoon or spatula

Steps

Before you start

Chop all vegetables before you turn on the heat; the sauce comes together quickly once the sausage is browned.
Use a lid that fits your 12-inch skillet; it traps steam so the egg whites set while the yolks stay soft.
Take the eggs out of the fridge 15 minutes ahead so they cook more evenly and don't cool the sauce.
Merguez varies in heat. Taste the sauce before adding the optional harissa.

1
Brown the merguez
- Heat the olive oil in a 12-inch (30 cm) deep skillet over medium-high heat until it shimmers.
- Add the merguez pieces in a single layer and cook, turning occasionally, for 5–6 minutes.
- Transfer to a plate with a slotted spoon, leaving the rendered fat in the pan.
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Ready when: Sausage is deeply browned on the outside; it will finish cooking in the sauce.
Tip: Don't crowd the pan, or the sausage will steam instead of brown. Brown in two batches if needed.
2
Soften onion and peppers
- Reduce the heat to medium.
- Add the onion, green peppers, red pepper and ¼ teaspoon of the salt to the pan.
- Cook, stirring and scraping up browned bits, for 10–12 minutes.
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Ready when: Onion is translucent and the pepper strips are soft and slightly collapsed, with a few browned edges.
3
Bloom the spices
- Stir in the garlic, tomato paste, paprika, cumin and caraway, if using.
- Cook, stirring constantly, for 1–2 minutes.
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Ready when: The paste darkens to brick red and the mixture smells fragrant and toasty.
Tip: Lower the heat if the spices stick; scorched paprika turns bitter.
4
Add tomatoes and simmer
- Pour in the crushed tomatoes and their juices, then add the harissa if using, the remaining ½ teaspoon salt and the black pepper.
- Return the merguez and any juices on the plate to the pan.
- Bring to a simmer, then reduce the heat to medium-low and cook uncovered, stirring occasionally, for 15 minutes.
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Ready when: Sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly, and the oil begins to pool at the edges.
Tip: Taste and adjust salt now; the eggs will mute the seasoning.
5
Make wells for eggs
- Use the back of a spoon to make 8 evenly spaced wells in the sauce.
- If the sauce looks dry, stir in 2–3 tablespoons water first.
- Crack each egg into a small cup, then slide it gently into a well.
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Ready when: Each egg sits in its own well, with yolks intact.
Tip: Cracking into a cup first lets you fish out shell and keeps yolks from breaking.
6
Poach eggs in sauce
- Cover the skillet and cook over medium-low heat for 5–7 minutes.
- Season the egg tops with a pinch of salt and pepper.
- Check at 5 minutes.
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Ready when: Whites are opaque and set, with yolks still wobbly for runny; cook 2 minutes longer for firm yolks (160°F / 71°C).
Tip: Eggs keep cooking from residual heat, so pull the pan off the burner when the whites are just set.
7
Garnish and serve
- Remove the pan from the heat and scatter the parsley over the top.
- Bring the skillet to the table and spoon the eggs, sausage and sauce into shallow bowls.
- Serve hot with crusty bread.
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Tip: Serve right away; the yolks continue to set in the hot sauce.

Good to know

Tips

Let the sauce thicken before adding eggs; a watery sauce makes the eggs spread and cook unevenly.
Browning the sausage first builds flavor and leaves spiced fat to cook the vegetables in.
For an all-set egg result, break the yolks with a fork and stir gently into the sauce just before covering.
Warm the bread in a 350°F (175°C) oven for 5 minutes for extra crispness.

Make ahead

"Make the sauce with the merguez (through step 4) up to 3 days ahead and refrigerate. Reheat in the skillet over medium-low heat until simmering, then add the eggs and finish from step 5."

Storage & reheating

"Best eaten immediately. Refrigerate leftovers in an airtight container up to 2 days; the yolks will be fully set. Reheat gently in a skillet over low heat with a splash of water, covered, until hot. The sauce and sausage (without eggs) freeze for up to 3 months; thaw overnight in the fridge. Don't leave at room temperature more than 2 hours."

Substitutions

fresh merguez sausage → Spicy lamb or beef sausage, or chorizo. Add ¼ teaspoon extra cumin and a pinch of cayenne to mimic merguez's spice, and check that the sausage is fully cooked before serving.
whole peeled tomatoes → 1¾ pounds (800 g) ripe fresh tomatoes, chopped. Simmer 10 minutes longer so they break down into a sauce.
harissa paste → ¼ teaspoon cayenne or red pepper flakes. Gives similar heat without the garlic and caraway notes of harissa.
green bell peppers → Additional red or yellow bell peppers. The result will be sweeter and less grassy.