Algerian Chakchouka
Remember those summer mornings at grandma's, when the smell of chakchouka filled the kitchen? This Algerian dish is a real journey back in time. Chakchouka is a symphony of flavors: the sweetness of grilled bell peppers, the tanginess of ripe tomatoes, the kick of cumin that awakens the taste buds. And those eggs poaching gently in the sauce, soaking up all the aromas. It's a humble yet generous dish, perfect for a quick dinner or a weekend brunch. You'll see, each bite is like a caress, a childhood memory that warms the heart. So go ahead, and don't forget the bread to soak up every last drop of this divine sauce!
Ingredients
- Olive oil2 tablespoons
- Onion1 medium
- Green bell peppers3
- Ripe tomatoes4 large
- Garlic3 cloves
- Hot chili pepper (optional)1
- Saltto taste
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Eggs4
- Stale bread or toastfor serving
Nutrition
Instructions
- 1
Wash and cut the bell peppers into strips. Peel and chop the onion. Mince the garlic. Peel the tomatoes and crush them coarsely.
- 2
In a large skillet or tagine, heat the olive oil. Sauté the onion and garlic until translucent.
- 3
Add the bell peppers and chili pepper (if using). Cook for 5 minutes, stirring.
- 4
Stir in the crushed tomatoes, cumin, paprika, and salt. Mix well and let simmer over low heat for 10 minutes, until the sauce thickens.
- 5
Using a spoon, make 4 small wells in the sauce. Crack an egg into each well. Cover and cook over very low heat for about 8 minutes, until the whites are set but the yolks are still runny.
- 6
Serve immediately in the skillet, with bread for dipping. Sprinkle a pinch of cumin on the eggs before serving.
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