Spiced Algerian pepper, tomato, and egg stew — Algeria's answer to shakshuka, with its own distinctive character.
Chekchouka is Algeria's version of the pan-Mediterranean egg and pepper stew, with a distinctly Algerian character: fleshy red and green peppers slow-cooked with tomatoes, garlic, and merguez sausage until the sauce is thick and almost jammy, then eggs are poached on top. It's eaten for breakfast, lunch, or dinner and is one of Algeria's most comforting everyday dishes.
Serves 4
Heat olive oil in a wide pan. Add onion and cook until soft. Add all peppers and cook on medium heat for 20 minutes until very soft and starting to caramelize.
Add tomatoes, garlic, merguez, cumin, paprika, harissa, and salt. Cook for 15 minutes until tomatoes break down and the sauce is thick.
Make 4 wells in the sauce. Crack an egg into each well.
Cover and cook on low heat for 5–8 minutes until whites are set and yolks are to your liking.
Serve from the pan with crusty bread.
Cook the peppers long enough — they should be very soft and sweet.
Merguez adds significant saltiness and spice — taste before adding extra salt.
Charring the peppers slightly before slicing adds depth.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Make vegetarian without merguez
Add chickpeas for protein
Serve with flatbread for scooping
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate up to 3 days. Add eggs fresh each time.
Chekchouka is named after a Berber word meaning 'ratatouille' or 'mixed vegetables.' It represents the deep influence of Berber and Andalusian cooking on Algerian cuisine, and it predates the more internationally known Tunisian and Israeli shakshuka.
They're related but different. Chekchouka is distinctly Algerian with a heavier pepper emphasis and typically includes merguez sausage.
Absolutely — a vegetarian chekchouka is equally delicious and traditional.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 4 servings total
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