Chakchouka
A vibrant Tunisian shakshouka of stewed tomatoes, peppers and spices topped with gently poached eggs—bright, savory and perfect with crusty bread.
Servings
4
Difficulty
Easy
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Ingredients
main
- 4 pcs tomatoes
- 2 tbsp olive oil
- 1 pcs onion (diced)
- 1 pcs red pepper (sliced)
- 1 pcs green pepper (sliced)
- 3 pcs garlic (crushed cloves)
- 1 tsp cumin
- 1 tsp paprika
- 0.75 tsp salt
- 0.5 tsp chili powder
- 4 pcs eggs
Directions
- Heat olive oil in a large cast iron skillet or sauté pan over medium-high heat.
- Add the diced onion and sauté 2–3 minutes until softened.
- Add the sliced red and green peppers and crushed garlic and sauté 3–5 minutes more.
- Add the tomatoes, cumin, paprika, salt and chili powder, mix and bring to a simmer.
- Reduce heat to medium-low and simmer uncovered 10–15 minutes until sauce thickens.
- Taste and adjust salt and spice as desired.
- Using the back of a spoon make four craters in the sauce and crack an egg into each crater.
- Cover the skillet and simmer 5–7 minutes until eggs are set.
- Serve immediately with crusty bread or pita.