Chakchouka

🧂 Ingredients

• 6 Eggs(Large)
• 800 g Canned diced tomatoes(Good quality, undrained. Alternatively, use 1kg fresh ripe tomatoes, blanched, peeled, and roughly chopped.)
• 1 Red bell pepper(Deseeded and finely diced)
• 1 Green bell pepper(Deseeded and finely diced)
• 1 Yellow onion(Medium, finely chopped)
• 2 cloves Garlic(Minced)
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 1 tsp Harissa paste(Adjust to your spice preference. Use mild or hot.)
• 1/2 tsp Salt(Or to taste)
• 1/4 tsp Black pepper(Freshly ground, or to taste)
• 2 tbsp Fresh cilantro or parsley(Chopped, for garnish)

👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large oven-safe skillet or pan over medium heat (approx. 190°C / 375°F if finishing in the oven). Add the chopped onion and diced bell peppers. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. You should see them become tender and slightly glossy.

   ⏱️ 10 minutes
2. 2

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the cumin, paprika, harissa paste, salt, and black pepper. Cook for 30 seconds more, stirring constantly, to toast the spices.

   ⏱️ 1 minute
3. 3

   Pour in the diced tomatoes (with their juice). Stir everything together, scraping up any bits from the bottom of the pan. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. The sauce should be rich and fragrant.

   ⏱️ 15 minutes
4. 4

   Using a spoon, create 6 small wells in the simmering tomato sauce. Carefully crack one egg into each well. Ensure the yolks remain intact.

   ⏱️ 2 minutes
5. 5

   Cover the skillet again and continue to cook on low heat for 5-8 minutes, or until the egg whites are just set but the yolks are still runny. Alternatively, for perfectly set whites and yolks, you can transfer the oven-safe skillet to a preheated oven at 190°C (375°F) for 5-7 minutes.

   ⏱️ 8 minutes
6. 6

   Remove from heat. Garnish generously with fresh chopped cilantro or parsley. Serve immediately, directly from the skillet.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For best results, use a good quality skillet that can go from stovetop to oven if you choose that method for cooking the eggs.
• ✓Adjust the amount of harissa to control the heat level. Start with less if you are unsure.
• ✓The key to perfect shakshuka is runny yolks. Keep a close eye on the eggs as they cook.
• ✓Serve piping hot with crusty bread, pita, or challah for dipping into the rich sauce and runny yolks.

🔄 Variations

• Add crumbled merguez sausage to the sauce in step 3 for a spicy, meaty version.
• Crumble feta cheese over the shakshuka just before serving.
• Add a pinch of cayenne pepper for extra heat.
• Stir in a handful of spinach or kale during the last 5 minutes of simmering the sauce.

🥗 Nutrition

Per serving