Best 2 Algerian Poached Eggs Chakchouka Recipes

ALGERIAN SHAKSHOUKA OR CHAKCHOUKA RECIPE

Steps:

• Heat cooking oil in a deep pot or skillet over medium heat. Add in paprika powder, stir and slightly cook for 10 to 15 seconds until oil gets the color.
• Add diced onion and garlic and sauté for about 5 minutes until onions are transparent and wilted but not actually browned.
• Add diced tomatoes, cook for 3-4 minutes.
• Add red and green peppers, salt, black pepper and water and cook until it comes to boiling point.
• Lower the flame, cover pot and simmer for 10 minutes.
• After 10 minutes, add more water to prevent it from drying.
• Now make blank space at four places within the simmering pepper; we will fill the space with eggs.
• Now break eggs in a bowl one by one and pour each into a blank space.
• Simmer for 10 more minutes while pan covered, until the eggs are cooked to your desired level.
• Delicious Algerian Chakcouka Recipe is ready.
• Serve with pita or crusty bread or with rice on iftar table.

EASY SHAKSHUKA RECIPE

Steps:

• Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
• Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
• Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
• Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.