Chakchoukas
Chakchouka is a vibrant North African dish where eggs nestle into a rich, spiced tomato sauce studded with caramelized onions and peppers. The slow-simmered sauce delivers deep, smoky warmth from paprika and cumin, balanced by the bright acidity of tomatoes, while the eggs add a creamy, custard-like finish. Served bubbling hot straight from the skillet, it’s a hearty, satisfying meal that’s as versatile as it is flavorful—perfect for breakfast, lunch, or dinner. A sprinkle of fresh parsley brightens the dish, making every bite a fragrant, textured delight.
Ingredients
- olive oil2 tbsp
- onion1, diced
- bell peppers2, chopped
- garlic3 cloves, minced
- canned tomatoes400g
- paprika1 tsp
- cumin1 tsp
- saltto taste
- pepperto taste
- eggs4
- fresh parsleyfor garnish
Nutrition
Directions
- 1
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, cooking until they soften, about 5-7 minutes.
- 2
Stir in the minced garlic, paprika, and cumin, cooking for another minute until fragrant. Add the canned tomatoes, salt, and pepper, and let the mixture simmer for about 10-15 minutes until slightly thickened.
- 3
Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-8 minutes, until the eggs are done to your liking. Garnish with fresh parsley before serving.
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