chakchouka
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.
prep time
10 Min
cook time
15 Min
method
Saute
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 1/3 cups chopped onions
- 1 cup bell pepper, thinly sliced (any color)
- 2 cloves garlic, minced
- 2 1/2 cups tomatoes, chopped
- 1 - bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 small chili pepper (hot or mild, your choice), seeded and finely chopped
- 4 large eggs
How To Make chakchouka
-
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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Eggs
Tag:
#Quick & Easy
Keyword:
#eggs
Keyword:
#vegetables
Keyword:
#african
Keyword:
#tunisian
Keyword:
#breakfast
Culture:
African
Method:
Saute
Ingredient:
Eggs
Diet:
Low Carb
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