Description
Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It’s usually eaten for breakfast or lunch, but I think it’s tasty anytime. And it’s easy to make. It is similar to the Turkish dish ‘Menemen’ and to the Latin American breakfast dish ‘Huevos Rancheros.’
Ingredients
- 3 tablespoons olive oil
- 1 ⅓ cups chopped onion
- 1 cup thinly sliced bell peppers, any color
- 2 cloves garlic, minced, or to taste
- 2 ½ cups chopped tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 hot chile pepper, seeded and finely chopped, or to taste
- 4 eggs
Instructions
- Heat olive oil in a skillet over medium heat. Stir in onion
- bell pepper
- and garlic; cook and stir until vegetables have softened and onion has turned translucent
- about 5 minutes.
- Meanwhile
- mix together tomatoes
- chile pepper
- cumin
- paprika
- and salt in a bowl.
- Stir tomato mixture into onion mixture. Simmer
- uncovered
- until tomato juices have cooked off
- about 10 minutes.
- Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4