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Tunisian Chakchouka

updated

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Ingredients for 4 servings:

  • 4 tomatoes, firm, peeled, pitted and diced
  • 2 bell peppers, red or green, cut into strips
  • 4 clove(s) garlic, chopped
  • 4 eggs
  • 4 tbsp olive oil
  • 1 tsp cayenne pepper or chili powder
  • Salt
  • 2 pinch(s) cumin
  • Harissa (optional)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Prepare the vegetables: Heat the oil, sauté the garlic and bell peppers, and then add the diced tomatoes. Allow the cooking liquid to evaporate, then season with salt, cumin, and cayenne pepper. Cover and simmer gently for 20-30 minutes, stirring frequently. Season with harissa paste, if desired. Make four holes in the vegetables, drop in the eggs, and let them cook for 4-5 minutes, until the whites are set and the yolks are still runny. Serve with lamb sausages (merguez) and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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