Originally, shakshuka was a stir-fry of vegetables (tomatoes, peppers, onions, sometimes chili peppers) to which eggs were added at the end of cooking. The name is thought to come from Maghrebi Arabic and roughly means "mixture" or "mixture of things".
The inclusion of merguez sausage is a regional variation in Tunisia, where it's common to add pieces of merguez to the dish, to the point that many people sometimes confuse chakchouka with ojja merguez, a very similar Tunisian dish. Some Tunisians even consider the version with merguez and eggs to be more like ojja than classic chakchouka.
4 Merguez sausages, 400g tomato puree, 2 peppers, 2 eggs, Ras el-hanout
Cut the merguez sausages with scissors and cut the peppers into small pieces.
In a tray without a grid, put the peppers in small pieces, the merguez cut into pieces, the tomatoes and 2 tablespoons of Ras el-hanout.
