Algerian Chekchouka
Spiced Algerian pepper, tomato, and egg stew — Algeria's answer to shakshuka, with its own distinctive character.
About This Recipe
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.
Ingredients
Serves 4
- 4 largered bell peppers, sliced
- 2 largegreen bell peppers, sliced
- 4 mediumtomatoes, chopped
- 4 piecesmerguez sausage, sliced
- 1 largeonion, sliced
- 4 clovesgarlic, minced
- 4 tbspolive oil
- 1 tspcumin
- 1/2 tsppaprika
- 1/2 tspharissa
- 1 tspsalt
- 4 largeeggs
Instructions
- 1
Cook the peppers
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.
- 2
Add tomatoes and merguez
Add tomatoes, garlic, merguez, cumin, paprika, harissa, and salt. Cook for 15 minutes until tomatoes break down and the sauce is thick.
- 3
Add eggs
Make 4 wells in the sauce. Crack an egg into each well.
- 4
Cook the eggs
Cover and cook on low heat for 5–8 minutes until whites are set and yolks are to your liking.
- 5
Serve
Serve from the pan with crusty bread.
Pro Tips
- →
Cook the peppers long enough — they should be very soft and sweet.
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Merguez adds significant saltiness and spice — taste before adding extra salt.
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Charring the peppers slightly before slicing adds depth.
Variations
- •
Make vegetarian without merguez
- •
Add chickpeas for protein
- •
Serve with flatbread for scooping
Storage
Refrigerate up to 3 days. Add eggs fresh each time.
History & Origin
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.
Frequently Asked Questions
Is chekchouka the same as shakshuka?
They're related but different. Chekchouka is distinctly Algerian with a heavier pepper emphasis and typically includes merguez sausage.
Can I make it without merguez?
Absolutely — a vegetarian chekchouka is equally delicious and traditional.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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