Chakchouka

Name: Chakchouka
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 4 Tomatoes; 2 tbs Olive Oil; 1 Diced Onion; 1 sliced Red Pepper; 1 sliced Green Pepper; 3 Cloves Crushed Garlic; 1 tsp Cumin; 1 tsp Paprika; 3/4 teaspoon Salt; 1/2 teaspoon Chili Powder; 4 Eggs

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Tomatoes4
Olive Oil2 tbsp
Onion1
Red Pepper1
Green Pepper1
Garlic3 cloves
Cumin1 tsp
Paprika1 tsp
Salt¾ tsp
Chili Powder½ tsp
Eggs4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 0 min

1
In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.