“Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper. Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to "grab and eat".”
2 tablespoons olive oil 1 pound hot Italian sausages, cut into 1-inch lengths 2 medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces 2 medium onions, chopped 2 green bell peppers, chopped 1 jalapeño chili, chopped 4 medium tomatoes, seeded, chopped 1/2 cup water 6 eggs
Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.
