Algerian Chakchouka with Peppers and Eggs
Chakchouka is my grandmother's Sunday morning dish in Algiers. The smell of roasted peppers and cumin fills the whole house. This Algerian version is spicier than its Tunisian cousin, with a tomato sauce well-seasoned with paprika and chili. This comforting dish is eaten straight from the pan, with good bread to soak up every last drop. Simple, generous, and 100% halal, it brings the whole family together around the table. You will love the sweetness of the peppers combined with the richness of the runny eggs.
Ingredients
- green bell peppers3
- onions2 medium
- fresh tomatoes4
- tomato paste1 tablespoon
- eggs4
- olive oil3 tablespoons
- garlic2 cloves
- salt1 teaspoon
- ground cumin1 teaspoon
- paprika1/2 teaspoon
- hot chili pepper (optional)1 small
Nutrition
Instructions
- 1
Wash and cut the peppers into strips. Chop the onions and mince the garlic.
- 2
In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 3 minutes.
- 3
Add the peppers and garlic, and cook for 10 minutes, stirring, until tender.
- 4
Stir in the grated tomatoes, tomato paste, salt, cumin, paprika, and chili (if using). Simmer for 10 minutes on low heat.
- 5
Make 4 small wells in the sauce and crack an egg into each well. Cover and cook for 5 to 7 minutes, until the whites are set but the yolks are still runny.
- 6
Serve hot in shallow bowls, accompanied by fresh bread for dipping.
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