★★★★★ 2 Reviews
Northwestgal avatar
By Vickie Parks
from Renton, WA

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.

serves 4
prep time 10 Min
cook time 15 Min
method Saute

Ingredients For chakchouka

  • 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
  • 1 tsp
  • 1/2 tsp
  • 1 sm
    chili pepper (hot or mild, your choice), seeded and finely chopped
  • 4 lg

How To Make chakchouka

  • 1
    Heat 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.
  • 2
    Combine 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.
  • 3
    Simmer, 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.