Chakchouka recipe

Chakchouka recipe
Cooking Method
Courses , ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 30 min Rest Time: 10 min Total Time: 1 hr
Servings 4
Best Season Summer
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 red or green bell peppers, sliced
  • 4 garlic cloves, minced
  • 4 large tomatoes, diced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4-6 eggs
  • Fresh parsley or cilantro for garnish
  1. Heat olive oil in a large skillet over medium heat.

  2. Add onions and peppers to the skillet and cook until softened, about 10 minutes.

  3. Add garlic and cook for an additional minute.

  4. Add tomatoes, paprika, cumin, salt, and black pepper to the skillet and stir to combine.

  5. Reduce heat to low and let the mixture simmer for 10-15 minutes, or until the tomatoes have broken down and the mixture has thickened.

  6. Use a spoon to make small wells in the tomato mixture.

  7. Crack eggs into the wells.

  8. Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.

  9. Garnish with fresh parsley or cilantro and serve hot.

  • Be sure to use a large skillet to ensure even cooking.
  • Cook the onions and peppers until they’re softened but not browned.
  • Use fresh, ripe tomatoes for the best flavor.
  • If you like a spicier Chakchouka, add a pinch of cayenne pepper or Kashmiri chili powder.
  • For a vegetarian version, omit the eggs and add chickpeas or tofu for protein.