Chakchouka

1
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:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Saute

Ingredients

  • 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

  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.

Printable Recipe Card

About Chakchouka

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



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