Algerian Poached Eggs Chakchouka
Dive into the vibrant flavors of North Africa with Algerian Poached Eggs Chakchouka, a hearty and aromatic dish that's perfect for breakfast, brunch, or a light dinner. This one-pan recipe starts with a medley of sautéed onions, garlic, and colorful bell peppers, creating a rich base of perfectly seasoned tomatoes spiced with paprika, cumin, and optional harissa for a spicy kick. Poached eggs simmered gently in the thick, flavorful vegetable stew make this dish both satisfying and visually stunning. Garnished with fresh cilantro or parsley and served with crusty bread or flatbread to scoop up every last bite, this comforting meal is a testament to simple yet bold Algerian cuisine. Ready in just 45 minutes, it's a must-try for anyone seeking a healthy, gluten-free, and deliciously authentic experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 3 large, minced garlic cloves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 4 large, peeled and chopped ripe tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon (optional, for spice) harissa paste
- 4 large eggs
- 2 tablespoons, chopped, for garnish fresh cilantro or parsley
- 1 for serving (optional) crusty bread or flatbread
Instructions
Heat the olive oil in a deep skillet or sauté pan over medium heat.
Add the chopped onions and cook for 3-4 minutes until they turn translucent.
Stir in the garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the diced green and red bell peppers to the skillet and sauté for 5-7 minutes until they soften.
Stir in the chopped tomatoes, tomato paste, paprika, cumin, black pepper, salt, and harissa paste (if using). Mix well to combine all the flavors.
Lower the heat to medium-low, cover the skillet, and let the mixture simmer for 15-20 minutes, stirring occasionally, until the vegetable stew thickens and the flavors meld together.
Using the back of a spoon, create 4 small wells in the vegetable stew. Crack an egg into each well.
Cover the skillet again and let the eggs cook gently for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny (cook longer if you prefer fully set yolks).
Remove the skillet from heat and garnish with chopped cilantro or parsley.
Serve hot with crusty bread or flatbread for dipping.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 38.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3200 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
