Chakchouka

Chakchouka Recipe

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Vickie Parks

By
@Northwestgal

This is recipe can also be spelled 'Shakshouka'. It's a Tunisian dish that's similar to the Latin American dish Huevos Rancheros, and it's most often eaten for breakfast or lunch. Adjust the garlic and hot peppers to suit your own palate.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Saute

Ingredients

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3 Tbsp
olive oil
1 1/3 c
chopped onions
1 c
bell pepper, thinly sliced (any color)
2 clove
garlic, minced
2 1/2 c
tomatoes, chopped
1
bay leaf
1 tsp
ground cumin
1 tsp
paprika
1 tsp
salt
1/2 tsp
turmeric
1 small
chili pepper (hot or mild, your choice), seeded and finely chopped
4 large
eggs

How to Make Chakchouka

Step-by-Step

  • 1Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  • 2Combine the tomatoes, bay leaf, cumin, paprika, salt, turmeric, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  • 3Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

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About Chakchouka

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: African
Dietary Needs: Low Carb
Other Tag: Quick & Easy




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