Chakchouka

Name: Chakchouka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 tbsp olive oil; 1/2 onion, diced; 1/2 red bell pepper, diced; 2 cloves garlic, minced; 1 can canned crushed tomatoes; 1 tbsp harissa paste; 1/4 tsp ground cumin; 4 large eggs; 1/4 tsp salt; 1/8 tsp black pepper

Eggs poached in a spiced tomato and pepper sauce. A North African comfort dish that's hearty for breakfast or dinner, perfect with crusty bread for dipping.

30 minEasyServes 4220 cal/serving

TunisianBreakfastStovetopVegetarian

Ingredients

2 tbsp olive oil
1/2 onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 can canned crushed tomatoes
1 tbsp harissa paste
1/4 tsp ground cumin
4 large eggs
1/4 tsp salt
1/8 tsp black pepper

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat.
2

Add 1/2 diced onion and 1/2 diced red bell pepper, cook until softened, about 5 minutes.
3

Stir in 2 cloves minced garlic and cook for 30 seconds.
4

Add 1 can canned crushed tomatoes, 1 tbsp harissa paste, 1/4 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper.
5

Simmer for 5 minutes to allow flavors to blend.
6

Make 4 small wells in the sauce and crack one large eggs into each well.
7

Cover the skillet and cook for 5-7 minutes until egg whites are set but yolks remain runny.
8

Serve hot directly from the skillet with crusty bread.

Questions

How long does Chakchouka keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chakchouka?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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