Secrets of the Best Chefs

1 teaspoon black pepper

1 teaspoon paprika

½ teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon crushed caraway seeds

1 bay leaf

1 tablespoon sugar

TO FINISH

¼ cup olive oil, plus more for drizzling

3 links of Merguez sausage, cut into rings

⅓ cup washed and shredded kale or

Swiss chard

Kosher salt

6 to 8 eggs

Crusty bread

Start by making the sauce. In a pot, heat the olive oil on medium

heat. Add the onion and cook until it gets a little color. Add the

jalapeño, the bell pepper, and the chard stems, if using, with a big

pinch of salt, and sauté until the peppers and stems soften. Add

the garlic and tomato paste, cook for a minute more, then add the

tomatoes and the rest of the spices, the bay leaf, and the sugar,

plus another pinch of salt. Bring to a boil, reduce to a simmer, and

cook for about 30 minutes, or until you have a smooth, flavorful

sauce. Adjust for seasoning and remove the bay leaf.