A fiery, flavor-packed skillet dish of Merguez sausages simmered in a rich tomato and harissa sauce with peppers, onions, and soft-poached eggs — Tunisian Sausage Chakchouka is a bold and hearty twist on the classic North African shakshuka. It’s perfect for breakfast, brunch, or a spicy weeknight dinner.
Why You’ll Love This Recipe
Tunisian Sausage Chakchouka brings together robust spices, savory sausage, and rich tomato flavors in one satisfying skillet meal. The harissa adds warmth and heat, while the eggs poach beautifully in the simmering sauce. It’s a one-pan dish that’s comforting, versatile, and full of Tunisian flair. Great for feeding a family or impressing brunch guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Merguez sausages (or spicy beef/lamb sausage)
- onion, finely chopped
- green bell pepper, chopped
- red bell pepper, chopped
- garlic cloves, minced
- crushed tomatoes
- tomato paste
- harissa paste
- ground cumin
- paprika
- salt and black pepper
- eggs
- olive oil
- fresh parsley, chopped (for garnish)
Directions
- Heat olive oil in a large skillet over medium heat. Add the Merguez sausages and cook for 8–10 minutes, turning to brown on all sides. Remove and set aside.
- In the same skillet, sauté the onion and garlic until soft and fragrant, about 3–4 minutes.
- Add the chopped bell peppers and cook until softened, another 5–6 minutes.
- Stir in the tomato paste, harissa, cumin, paprika, salt, and pepper. Cook for 2–3 minutes to concentrate the flavors.
- Pour in the crushed tomatoes and return the sausages to the skillet. Simmer uncovered for 10–15 minutes until the sauce thickens.
- Make four small wells in the sauce and crack an egg into each. Cover the skillet and cook on low heat for 6–8 minutes, or until the egg whites are set and yolks are still slightly runny.
- Garnish with fresh chopped parsley and serve immediately with crusty bread or couscous.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 470 kcal
Variations
- Vegetarian Option: Omit sausage and add chickpeas or eggplant for a plant-based version.
- Extra Spicy: Add chili flakes or a chopped fresh chili with the garlic.
- Milder Version: Reduce harissa or use a milder sausage.
- Cheesy Touch: Sprinkle feta or goat cheese before cracking in the eggs.
- Smoky Flavor: Use smoked paprika or add a touch of chipotle.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through.
Eggs may not retain their runny texture when reheated but will still be delicious.
You can prepare the sauce and sausage ahead and add fresh eggs before serving.
FAQs
What is Merguez sausage?
Merguez is a North African sausage made from lamb or beef, seasoned with garlic, cumin, chili, and other spices. It’s known for its bold flavor and slight heat.
Can I use another type of sausage?
Yes, any spicy or well-seasoned sausage will work if Merguez is unavailable.
Can I make this dish in advance?
You can make the sauce and sausage ahead of time. Reheat and add eggs just before serving.
What can I serve this with?
Serve with warm pita, crusty bread, or couscous to soak up the sauce.
Can I make it less spicy?
Use less harissa and choose a mild sausage. You can also stir in a spoon of yogurt before serving to mellow the heat.
Can I cook the eggs longer?
Yes, cook covered until yolks are fully set if preferred.
How do I keep eggs from overcooking?
Watch closely while simmering and remove from heat as soon as whites are set.
Is this dish gluten-free?
Yes, as long as the sausage is gluten-free and it’s not served with bread containing gluten.
Can I use fresh tomatoes instead of canned?
Yes, use about 5–6 chopped ripe tomatoes. Simmer longer to reduce excess liquid.
Does it freeze well?
The sauce and sausage freeze well. Add eggs fresh when ready to serve.
Conclusion
Tunisian Sausage Chakchouka is a stunning blend of bold spices, spicy sausage, and rich tomato flavor — finished with perfectly poached eggs for a complete and deeply satisfying meal. Whether you enjoy it for brunch, lunch, or dinner, it’s a flavorful one-skillet dish that brings the warmth and spice of North Africa straight to your table.
Tunisian Sausage Chakchouka
A fiery, flavor-packed skillet dish of Merguez sausages simmered in a rich tomato and harissa sauce with peppers, onions, and soft-poached eggs — a hearty twist on the classic North African shakshuka.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Tunisian
- Diet: Halal
Ingredients
- 1 lb Merguez sausages (or spicy beef/lamb sausage)
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and black pepper to taste
- 4 eggs
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, about 8–10 minutes. Remove and set aside.
- In the same skillet, sauté onions and garlic until fragrant. Add chopped peppers and cook until softened.
- Stir in tomato paste, harissa, cumin, paprika, salt, and pepper. Cook for 2–3 minutes.
- Add crushed tomatoes and return the sausages to the skillet. Simmer uncovered for 10–15 minutes, until the sauce thickens slightly.
- Make small wells in the sauce and crack an egg into each. Cover the skillet and cook on low until eggs are just set (about 6–8 minutes).
- Garnish with chopped parsley and serve hot with warm bread or couscous.
Notes
- Adjust harissa to taste depending on your spice preference.
- Use fresh Merguez for the most authentic flavor, or substitute with spicy lamb sausage.
- For runnier eggs, reduce the covered cooking time slightly.
- Pairs well with crusty bread or couscous to soak up the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 470 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg