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Tunisian Sausage Chakchouka

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. In the same skillet, sauté onions and garlic until fragrant. Add chopped peppers and cook until softened.
  3. Stir in tomato paste, harissa, cumin, paprika, salt, and pepper. Cook for 2–3 minutes.
  4. Add crushed tomatoes and return the sausages to the skillet. Simmer uncovered for 10–15 minutes, until the sauce thickens slightly.
  5. 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).
  6. 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

Find it online: https://yumfoodusa.com/tunisian-sausage-chakchouka/