Cookbook:Chakchouka (Maghrebi Eggs with Stewed Tomatoes and Peppers)

Chakchouka (Maghrebi Eggs with Stewed Tomatoes and Peppers)
Category	Stew recipes
Difficulty

Cookbook | Ingredients | Recipes

An Israeli and Tunisian meal called shakshouka or chakchouka is made with tomatoes, onions, peppers, spices, and eggs. It is often consumed during lunch or breakfast. It shares similarities with both the Latin American breakfast meal "Huevos Rancheros" and the Turkish dish "Menemen." Due to Jewish immigrants from Tunisia, Morocco, Algeria, and Libya, this dish is now most closely linked to the Middle East, notably Israel. It is a cheap, satisfying, and straightforward meal.

Ingredients

• Olive oil
• Onion, chopped
• Red bell pepper, chopped
• Garlic, minced
• Tomatoes, diced
• Ground cumin
• Paprika
• Salt
• Chile pepper
• Egg

Procedure

1. Over medium heat, warm the olive oil in a skillet. Add the onion, bell peppers, and garlic; stir and cook for 5 minutes, or until the veggies are tender and the onion is translucent.
2. In a bowl, combine the tomatoes, cumin, paprika, salt, and chili pepper.
3. Add the tomato mixture to the skillet, and stir well. Simmer, uncovered, for about 10 minutes to reduce the liquid.
4. Make four indentations in the tomato mixture. Crack the eggs into the indentations, then cover the skillet. Cook until the eggs are firm but not overcooked.