Indulge in the traditional North African dish, Chakchouka Shakshouka. This classic recipe features a rich tomato and bell pepper stew, combined with poached eggs and a variety of aromatic spices. It is a perfect breakfast or brunch dish that will leave you satisfied and wanting more. The blend of flavors and textures in this recipe is sure to impress your taste buds and make it a go-to recipe in your culinary repertoire. Get ready to embark on a gastronomic adventure with this delectable Chakchouka Shakshouka recipe!
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced (red, yellow, or a mix of both)
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 can (14 ounces) diced tomatoes
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley, chopped (for garnish)
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onion and cook until softened and translucent, about 5 minutes.
- Add the sliced bell peppers and minced garlic to the skillet, and cook for an additional 5 minutes, until the peppers have softened.
- Stir in the ground cumin, paprika, cayenne pepper, and turmeric, and cook for 1 minute to release their flavors.
- Pour in the diced tomatoes (along with their juice) into the skillet, and season with salt and pepper to taste.
- Cover the skillet and let the stew simmer for 10-15 minutes, allowing the flavors to meld together.
- Using a spoon, create small wells in the stew and carefully crack the eggs into the wells.
- Cover the skillet again and cook for an additional 5-8 minutes, or until the eggs are cooked to your desired doneness.
- Garnish the Chakchouka Shakshouka with chopped fresh parsley and serve hot.
- Enjoy your hearty and flavorful Chakchouka Shakshouka!
