Get ready to embark on a culinary adventure with our mouthwatering recipe for Chakshuka (egg-and-tomato dish), also known as Shakshouka. Originating from North Africa and the Middle East, this dish is a true delight for your taste buds. Imagine a fragrant and hearty stew made with ripe tomatoes, aromatic spices like cumin and paprika, and a hint of chili flakes for a touch of heat. The magic happens when we gently poach eggs in this flavorful base until they’re perfectly cooked, creating a symphony of flavors and textures. Each spoonful of Chakshuka (egg-and-tomato dish) is a burst of tanginess, richness, and a subtle kick that will transport you to the bustling streets of Marrakech or Tel Aviv. Whether you’re craving a flavorful breakfast, a brunch sensation, or a satisfying dinner, our Chakchouka recipe is here to delight. Join us as we explore the enchanting world of North African and Middle Eastern cuisine, one delicious bite at a time. Get ready to savor the vibrant colors and exotic flavors of Chakchouka!
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 hot chile pepper, seeded and finely chopped, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 large eggs
Directions
- 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.
