Chakchouka Tunisienne aux Merguez (Sizzling Pepper-Tomato Skillet with Spiced Sausage & Eggs) – Authentic Tunisia Recipe
Sizzling Tunisian cast-iron skillet of spiced merguez sausages and eggs in a caraway-scented pepper sauce.
- Country of Origin
- 🇹🇳 Tunisia (North Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Seared fennel-and-harissa lamb sausages (merguez), Sweet bell peppers and ripe tomatoes, Poached farm eggs, Caraway seeds, Cumin
Ingredients for Chakchouka Tunisienne aux Merguez (Sizzling Pepper-Tomato Skillet with Spiced Sausage & Eggs) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared fennel-and-harissa lamb sausages (merguez), prepped into bite-sized pieces
- 1.5 cups sweet bell peppers and ripe tomatoes, washed and trimmed
- 1 cup poached farm eggs
- 1 medium onion and 3 cloves garlic, finely minced with caraway seeds
- 1.5 tbsp traditional Tunisia seasoning (cumin, garlic, harissa, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and caraway seeds for 2–3 minutes until softened and fragrant.
- Add seared fennel-and-harissa lamb sausages (merguez) and sweet bell peppers and ripe tomatoes along with cumin, garlic, harissa, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with poached farm eggs and serve straight from the skillet.