Best 2 Tunisian Chakchouka Recipes

**Discover the vibrant flavors of Tunisia with Chakchouka, a hearty and versatile dish that combines the goodness of tomatoes, bell peppers, onions, and a blend of aromatic spices. This North African delight is a symphony of flavors, offering a delightful balance of tangy tomatoes, sweet peppers, and a subtle hint of cumin and paprika. Whether you prefer the classic Chakchouka with eggs, or crave a vegetarian version bursting with colorful vegetables, this article has you covered. Dive into the culinary journey of Tunisia and explore the diverse recipes that capture the essence of Chakchouka in all its glory.**

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EASY SHAKSHUKA RECIPE

Easy Shakshuka Recipe image

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Provided by Suzy Karadsheh

Categories Breakfast Lunch

Time 30m

Number Of Ingredients 14

Ingredients

Extra virgin olive oil
1 large yellow onion (chopped)
2 green peppers (chopped)
2 garlic cloves, (chopped)
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 medium tomatoes, (chopped (about 6 cups chopped tomatoes))
1/2 cup tomato sauce
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

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.

Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving

TUNISIAN CHAKCHOUKA

Tunisian Chakchouka image

This is such an easy recipe, nevertheless it is complex with rich flavor. I ate this dish often in Tunisia, where, incidentally, I first began to eat tomatoes when I was nearly 30 years old!!! The sunny mediterranean produces tomatoes that are intense with deep aroma and flavor. Chakchouka is a summer dish in Tunisia.

Provided by Mme M

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 big ripe tomatoes
4 eggs
2 sweet peppers
2 medium onions, chopped
1 -2 hot green pepper
1 head garlic, all cloves crushed and cut
1 tablespoon tomato concentrate
1 tablespoon harissa
1 tablespoon cumin
bay leaf
thyme, to taste
1 teaspoon salt (to taste)
1 -4 tablespoon olive oil

Steps:

Cut the tomatoes into large pieces. Deseed and dice all the peppers.
Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.

Tips:

Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your chakchouka. Look for ripe, juicy tomatoes with a deep red color.
Use a variety of spices: Don't be afraid to experiment with different spices to create a unique flavor profile. Common spices used in chakchouka include cumin, coriander, paprika, and cayenne pepper.
Cook the eggs slowly: The eggs should be cooked slowly over low heat so that they have a chance to set and become creamy.
Serve with warm, crusty bread: Chakchouka is traditionally served with warm, crusty bread for dipping. This helps to soak up the delicious sauce.

Conclusion:

Tunisian chakchouka is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a healthy and affordable meal. With its vibrant colors and bold flavors, chakchouka is sure to be a hit with your family and friends.