Chakchouka (North African Stewed Eggs and Tomatoes)

Chakchouka is a popular North African dish originating from Tunisia, made with eggs poached in a spicy tomato sauce. The name “chakchouka” comes from the Tunisian dialect, meaning “broken egg.”

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Ingredients

Vegetables

• 2 medium-sized bell peppers, any color
• 1 large onion, chopped
• 3 ** cloves of garlic**, minced
• 1 large can (28 oz/794g) of crushed tomatoes
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Proteins

• 4 eggs

Dairy

• 1/4 cup crumbled feta cheese (optional)

Spices

• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Chakchouka Sauce

Mix the following:

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste

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Recipe Steps

1. Preparation

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

2. Spicing and Cooking the Tomatoes

Add the minced garlic, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly. Then add the crushed tomatoes and stir to combine.

3. Poaching the Eggs

Reduce heat to low and create two wells in the tomato sauce. Crack an egg into each well. Cover the skillet with a lid and cook until the whites are set, about 5-7 minutes.

4. Serving

Garnish with crumbled feta cheese (if using) and serve hot over crusty bread or couscous.

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Optional: Spice Variation

Add a pinch of cumin seeds to the skillet during cooking for an extra depth of flavor.

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Generated time: 2026-03-10 22:44:07