Tunisian Chakchouka
Tunisian Chakchouka is a vibrant, flavor-packed North African dish that marries bold spices with the comforting richness of poached eggs nestled in a savory tomato and bell pepper sauce. This meal is a celebration of Tunisian cuisine, featuring harissa paste, paprika, and cumin for a beautifully spiced base, with a touch of cayenne pepper for extra warmth. Fresh garlic and onion enhance the depth of the sauce, while the addition of parsley or cilantro offers a refreshing final flourish. Perfectly balanced with a hint of sugar, this recipe comes together in under an hour, making it a satisfying option for brunch, lunch, or dinner. Serve this one-pan wonder with crusty bread to scoop up the luscious sauce and runny egg yolks, turning every bite into a Mediterranean-inspired delight. Ideal for those seeking bold flavors in a simple yet authentic dish, Tunisian Chakchouka is a must-try for lovers of global cuisine.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Onion
- 3 cloves Garlic cloves
- 2 medium Bell peppers (any color)
- 5 large Tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Harissa paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 2 tablespoons Fresh parsley or cilantro
- 1 loaf Crusty bread (for serving)
Instructions
Heat the olive oil in a large skillet or frying pan over medium heat.
Dice the onion and sauté it in the hot oil until softened, about 4-5 minutes.
Mince the garlic and add it to the skillet. Cook for 1 minute, stirring frequently to prevent burning.
Core and slice the bell peppers into thin strips, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
Dice the tomatoes and add them to the skillet along with the tomato paste and harissa paste. Stir well to combine.
Add the ground cumin, paprika, cayenne pepper, sugar, salt, and black pepper to the skillet. Mix thoroughly and allow the mixture to simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Using the back of a spoon, make small wells in the sauce. Crack one egg into each well, taking care not to break the yolks.
Reduce the heat to low, cover the skillet with a lid, and cook for 7-10 minutes, or until the egg whites are set but the yolks are still slightly runny.
Chop the fresh parsley or cilantro and sprinkle it over the finished dish for garnish.
Serve the Chakchouka hot, directly from the skillet, with crusty bread on the side for dipping.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 904 mg | 19% | |
*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.
