Sausage with Vegetable Saute with Egg

I had to figure out what to do with that package of sausages that didn't make it onto the grill, so I halved this recipe and enjoyed it! Four forks!

Bon Appétit | May 1995

Alain Cohen and Selma Brown Morrow

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".

Servings: Serves 6.

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Ingredients

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

Preparation

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.