(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Chakchouka, also known as Shakshouka, is a vibrant, hearty dish that brings the flavors of North Africa straight to your kitchen. Imagine eggs poached in a rich, spiced tomato sauce with bell peppers and onions. This one-pan wonder is perfect for breakfast, brunch, or even dinner. Let's dive into this easy, flavorful recipe that will surely become a staple in your home.
The name of the recipe: Chakchouka Shakshouka Recipe
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 pinch optional chili flakes
- 1 can 400g can diced tomatoes
- 4 eggs
- to taste salt and pepper
- 1 handful for garnish fresh cilantro, chopped
- 1 handful for garnish fresh parsley, chopped
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and bell pepper. Cook until softened.
- Add minced garlic and spices. Cook for another minute.
- Pour in diced tomatoes. Simmer for 10-15 minutes until thickened.
- Make small wells in the sauce and crack the eggs into them.
- Cover the skillet and cook until eggs are set to your liking.
- Season with salt and pepper. Garnish with fresh cilantro and parsley.
What You Will Need
Read more: Tanghulu Recipe
What you will need to make Chakchouka Shakshouka
- Olive oil: Adds richness and helps sauté vegetables, creating a flavorful base for the dish.
- Onion: Provides sweetness and depth, balancing the acidity of the tomatoes.
- Red bell pepper: Adds color, sweetness, and a slight crunch to the dish.
- Garlic: Infuses the sauce with a robust, aromatic flavor.
- Ground cumin: Adds a warm, earthy note that complements the tomatoes and peppers.
- Paprika: Brings a smoky, slightly sweet flavor that enhances the overall taste.
- Ground coriander: Adds a citrusy, slightly sweet flavor that brightens the dish.
- Chili flakes: Optional, but adds a bit of heat for those who like it spicy.
- Diced tomatoes: Forms the base of the sauce, providing acidity and sweetness.
- Eggs: Poached in the sauce, they add protein and richness to the dish.
- Fresh cilantro: Adds a fresh, herbaceous note that brightens the flavors.
- Fresh parsley: Provides a fresh, slightly peppery flavor that complements the other ingredients.
Essential Tools and Instruments
What tools/instruments will be needed to make Chakchouka Shakshouka Recipe
- Skillet: Essential for cooking the vegetables and simmering the sauce. It ensures even heat distribution.
- Wooden spoon: Useful for stirring the ingredients without scratching the skillet's surface.
- Knife: Needed for chopping the onion, bell pepper, and mincing the garlic.
- Cutting board: Provides a safe surface for chopping vegetables.
- Measuring spoons: Ensures accurate measurement of spices for consistent flavor.
- Can opener: Required to open the can of diced tomatoes.
- Spatula: Helps in making wells in the sauce and serving the dish.
Chakchouka Shakshouka Recipe
A delicious North African and Middle Eastern dish made with poached eggs in a spicy tomato and pepper sauce.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 pinch chili flakes optional
- 1 can diced tomatoes 400g can
- 4 eggs
- to taste salt and pepper
- 1 handful fresh cilantro, chopped for garnish
- 1 handful fresh parsley, chopped for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and bell pepper. Cook until softened.
- Add minced garlic and spices. Cook for another minute.
- Pour in diced tomatoes. Simmer for 10-15 minutes until thickened.
- Make small wells in the sauce and crack the eggs into them.
- Cover the skillet and cook until eggs are set to your liking.
- Season with salt and pepper. Garnish with fresh cilantro and parsley.
Notes:
Serve with crusty bread for a complete meal.
Read more: Apple Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 3gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the sauce up to step 4.
- Let it cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat the sauce in a skillet.
- Continue with steps 5-7.
Freezing Instructions
- Prepare the sauce up to step 4.
- Let it cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat in a skillet, then continue with steps 5-7.
Chakchouka, also known as Shakshouka, has roots in North African and Middle Eastern cuisines. It's traditionally cooked in a cast-iron skillet, which helps evenly distribute heat, ensuring perfectly poached eggs every time.
Frequently Asked Questions
FAQ:
How long does it take to make Chakchouka Shakshouka?
It usually takes about 30-35 minutes from start to finish.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop them up and cook until they break down.
What can I serve with Chakchouka Shakshouka?
It's great with crusty bread or pita for dipping.
Can I add other vegetables to the dish?
Absolutely, you can add zucchini, eggplant, or even spinach.
How do I know when the eggs are done?
The eggs are done when the whites are set, but the yolks are still runny or cooked to your preference.
0 thoughts on “Chakchouka Shakshouka Recipe”