Tunisian chakchouka — eggs gently poached in a smoky simmered sauce of peppers, tomatoes, garlic and warm spices. A vibrant one-pan brunch with crusty bread.
- 4 Tomatoes
- 2 tbs Olive Oil
- 1 Diced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 3 Cloves Crushed Garlic
- 1 tsp Cumin
- 1 tsp Paprika
- 3/4 teaspoon Salt
- 1/2 teaspoon Chili Powder
- 4 Eggs
Video
Preparation
- Heat the oil in a large cast iron skillet or lidded sauté pan over medium-high heat. Add the onion and sauté for 2–3 minutes until softened, then add the peppers and garlic and sauté for a further 3–5 minutes.
- Add the tomatoes, cumin, paprika, salt and chilli powder, mix well, and bring to a simmer. Reduce to medium-low and simmer, uncovered, for 10–15 minutes until thickened, tasting and adjusting the salt and spice.
- Using the back of a spoon, make four craters in the sauce and crack an egg into each.
- Cover and simmer for 5–7 minutes until the eggs have set.
- Serve immediately with crusty bread or pita.
