Algerian Chakchouka Skillet
Algeria's spiced pepper and tomato skillet with eggs poached directly in the sauce — a North African classic updated for the viral skillet trend. Charred bell peppers, merguez sausage and harissa are the Algerian twist on Tunisian shakshuka.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
In a cast-iron skillet, fry merguez in olive oil over medium-high heat until browned. Remove and set aside.
About 5 min
In the same skillet, soften onion 5 minutes. Add garlic, cumin and paprika; fry 1 minute. Add harissa; stir.
About 14 min
Add roasted peppers and tomatoes. Simmer 12–15 minutes until thick and saucy. Return merguez.
About 14 min
Make 6 wells in the sauce. Crack one egg into each well. Cover and cook 5–7 minutes until whites are set but yolks are still runny.
About 14 min
Finish with fresh parsley. Serve straight from the skillet with warm bread.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 820 mg
Contains: gluten, eggs
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Recipe by Boon Tools.