Chakchouka
Indulge in the vibrant flavors of Chakchouka, a North African-inspired dish that’s both comforting and packed with wholesome ingredients. This one-pan recipe combines a robust tomato and bell pepper-based sauce, seasoned with aromatic spices like cumin, smoked paprika, and coriander, creating a rich and flavorful base. Poached eggs nestle perfectly into the simmering sauce, their creamy yolks adding silken decadence to each bite. Garnished with fresh parsley and cilantro, this dish is as visually stunning as it is delicious. Ready in just 40 minutes, Chakchouka is perfect for breakfast, brunch, or a light dinner, and pairs beautifully with warm flatbread or crusty bread for dipping. It's a healthy, satisfying meal that's sure to impress!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 1 large red bell pepper
- 1 large green bell pepper
- 3 large garlic cloves
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 4 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 2 tablespoons cilantro
- 1 loaf flatbread or crusty bread
Instructions
Heat the olive oil in a large skillet or frying pan over medium heat.
Peel and finely chop the onion. Add it to the skillet and sauté for 4-5 minutes until softened.
Slice the red and green bell peppers into thin strips. Add them to the skillet and cook for 5-7 minutes until tender.
Mince the garlic cloves and stir them into the skillet. Cook for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Mix well.
Season with salt and black pepper, then reduce the heat to low. Simmer the sauce for 10 minutes, stirring occasionally, to allow the flavors to meld.
Using the back of a spoon, create 4 small wells in the tomato mixture. Crack one egg into each well.
Cover the skillet with a lid and let the eggs poach in the sauce for 5-7 minutes, or until the whites are set but the yolks remain slightly runny.
Finely chop the parsley and cilantro. Sprinkle them over the finished dish as garnish.
Serve the Chakchouka immediately, directly from the skillet, with flatbread or crusty bread for dipping.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 279.9 g | 102% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 49.0 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 468 mg | 36% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3608 mg | 77% | |
*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.
