Chakchouka (Shakshouka) with Lakey Farm Mutton Merguez Sausages
Chakchouka, otherwise known as Shakshouka, is a hearty, spicy Tunisian dish comprising tomatoes, chickpeas, sausages and eggs. We think it's perfect served as breakfast, lunch, dinner or any meal in between! For our version, we like to use our Lakey Farm (Ray-Monde Deux) Mutton Merguez sausages. Their spicy flavour makes them an ideal choice for this superb dish.
You will need:
- 1 packet of Lakey Farm (Ray-Monde Deux) Mutton Merguez sausages
- 3 carrots, diced
- 3 sticks of celery, sliced
- 2 onions, diced
- 1 red and 1 yellow capsicum, diced
- olive oil
- 1 x 400g tin of quality chopped tomatoes
- 1 tablespoon of tomato purée
- 1 x 400g tin of chickpeas
- 1 bunch of fresh coriander
- 3-4 eggs
- breadcrumbs (optional)
- Chop the onions, celery, and carrots. Put a large saucepan on medium-high heat and add 1 tablespoon of olive oil. Sauté the vegetables until the onion is translucent.
- Stir in the sausages and brown.
- Add the tomatoes and tomato purée.
- Add the capsicum.
- Stir well, turn the heat up to high and bring to the boil.
- Reduce to low heat, cover and simmer for around an hour, stirring occasionally.
- Remove the lid and cook for approximately 15 to 20 minutes, adding the chickpeas and chopped coriander.
- Preheat the oven to 180 degrees.
- When the mix is cooked, spoon into an ovenware dish. Make depressions in the mix with a spoon and crack eggs into the depressions.
- If you like, sprinkle breadcrumbs on top of the mixture.
- Cook for 5 to 10 minutes, depending on your preference for a soft or firm egg.