CHAKCHOUKA
This is recipe can also be spelled 'Shakshouka'. It's a Tunisian dish that's similar to the Latin American dish Huevos Rancheros, and it's most often eaten for breakfast or lunch. Adjust the garlic and hot peppers to suit your own palate.
Provided by Vickie Parks
Categories Eggs
Time 25m
Number Of Ingredients 12
Steps:
- 1. Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- 2. Combine the tomatoes, bay leaf, cumin, paprika, salt, turmeric, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
- 3. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.
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Sarah Gonzales
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this dish. The flavors were very well-balanced.
Anteneh Sisay
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
Nour Safaa
[email protected]I've made this recipe several times and it's always a hit. It's a great dish for brunch or dinner.
scott Sousa
[email protected]This recipe is a great way to use up leftover vegetables. I added some bell peppers and spinach to the mix, and it was delicious.
Sphiwe Moyo
[email protected]I'm not a vegetarian, but I really enjoyed this meatless dish. It's packed with flavor and very satisfying.
Bishnu Rana
[email protected]This was a great recipe for a quick and easy weeknight meal. I served it with some crusty bread and it was perfect.
Sereana Ravutuba
[email protected]I followed the recipe exactly, but my chakchouka turned out too watery. I think I might have added too much tomato sauce.
Md Sheraj
[email protected]This was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chili pepper.
jake Bednarski
[email protected]I've never had chakchouka before, but I'm so glad I tried this recipe. It's now one of my favorite dishes.
Namatta Ronisha
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Kharol Kimz
[email protected]I'm not a huge fan of spicy food, so I omitted the chili pepper. It was still very flavorful.
Aaban Abbasi
[email protected]This was a great way to use up some leftover vegetables. I added some zucchini and mushrooms to the mix, and it was delicious.
M Abrar
[email protected]I've made chakchouka before, but this recipe is by far the best. The addition of the roasted red peppers and feta cheese really takes it to the next level.
Zako shihabi
[email protected]This chakchouka was amazing! I followed the recipe exactly and it turned out perfectly. The flavors were rich and complex, and the eggs were cooked to perfection. I will definitely be making this again.