Tunisian Chakchouka with Merguez and Peppers
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Ingredients
- 6 merguez sausages
- 2 red peppers, sliced
- 1 onion, finely sliced
- 3 garlic cloves
- 1 tsp caraway seeds
- 400 g chopped tomatoes
- 4 eggs
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 449 kcal
- Protein
- 23.3 g
- Carbohydrate
- 13.7 g
- of which sugars
- 9.2 g
- Fat
- 32.9 g
- of which saturates
- 12.3 g
- Fibre
- 4 g
- Salt
- 2.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and brown the merguez sausages for 6-8 minutes, until cooked through, then lift out and slice thickly.
- 2
Add the red peppers and onion to the pan and cook for 8-10 minutes, until softened and lightly coloured.
- 3
Stir in the garlic and caraway seeds and cook for 1 minute, then add the chopped tomatoes, return the merguez and simmer for 10 minutes.
- 4
Make four gaps in the sauce and crack in the eggs. Cover and cook for 4-5 minutes, until the whites are set but the yolks still soft.
- 5
Scatter with the fresh coriander and serve straight from the pan.
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