Chakchouka Algeria
Dive into the vibrant flavors of North Africa with Chakchouka Algeria, a hearty Algerian dish that’s perfect for breakfast, brunch, or dinner. This one-pan recipe combines sautéed onions, bell peppers, and garlic with juicy tomatoes and a blend of fragrant spices like cumin, paprika, and coriander, creating a rich, savory tomato stew. Nestled into this flavorful base are perfectly poached eggs, their creamy yolks adding indulgence to every bite. Quick to prepare in just 45 minutes and served straight from the skillet, this dish pairs beautifully with crusty bread or flatbread for a satisfying meal. Garnish with fresh parsley for a bright finishing touch, and bring the tastes of Algeria to your table with this easy, comforting classic. Perfect for those seeking authentic Algerian recipes, hearty vegetarian-friendly meals, or a new global twist on breakfast favorites.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 1 large, diced green bell pepper
- 1 large, diced red bell pepper
- 3 minced garlic cloves
- 4 medium, chopped ripe tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 large eggs
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in the diced green and red bell peppers and cook for another 5 minutes until the peppers start to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the chopped tomatoes and tomato paste, mixing well to combine.
Add the cumin, paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir well, and reduce the heat to low.
Cover the skillet and let the mixture simmer for 10–15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
Using a spoon, create 4 small wells in the sauce and crack an egg into each well.
Cover the skillet again and allow the eggs to cook for 5–7 minutes, or until the egg whites are set and the yolks are still slightly runny (or cook to your desired level of doneness).
Remove from heat, sprinkle the finished dish with fresh parsley if desired, and serve immediately with crusty bread or flatbread.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 37.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 317 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2988 mg | 64% | |
*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.
