Description

Chakchouka, a comforting dish hailing from the Maghreb, is a delightful blend of juicy tomatoes, sweet bell peppers, and perfectly poached eggs simmered in a fragrant sauce. Each bite bursts with Mediterranean flavors, making it a perfect choice for a hearty breakfast or a light weeknight dinner. This recipe emphasizes the importance of letting the vegetable base simmer to develop rich, deep flavors before introducing the eggs, ensuring that every forkful is a savory delight. Serve it straight from the pan with crusty bread to soak up the delicious sauce, and watch your family and friends come back for seconds.

Ingredients

Scale

2 grandes tomates, concassées
1 poivron rouge, coupé en dés
1 oignon moyen, haché
3 gousses d'ail, émincées
1 cuillère à café de cumin moulu
1 cuillère à café de piment doux
4 œufs
1/2 cuillère à café de sel
1/4 cuillère à café de poivre noir
2 cuillères à soupe d'huile d'olive

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper and sauté for about 5 minutes until soft and translucent.
Stir in the crushed tomatoes, minced garlic, cumin, and paprika. Reduce heat and let it simmer for 10 to 15 minutes, stirring occasionally until the sauce thickens and turns golden.
Create four small wells in the sauce and crack an egg into each well, spaced evenly.
Cover the skillet and let simmer on low heat for 5 to 10 minutes until the egg whites are set and the yolks are still runny. Monitor closely to avoid sticking.
Remove from heat and let the Chakchouka rest for about 5 minutes before serving.
Serve warm with crusty bread to dip into the sauce and the buttery egg yolk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast/Dinner
Method: Simmering
Cuisine: Maghreb/Middle Eastern

Nutrition

Serving Size: 1 bowl (approximately 290g)
Calories: 230
Sugar: 7g
Sodium: 420mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 6g
Protein: 9g
Cholesterol: 372mg

Keywords: Feel free to vary the vegetables based on your preference. Zucchini or spinach can be great additions. For added flavor, sprinkle some feta cheese on top before serving. This dish can be made in advance; simply reheat without overcooking the eggs again.