Best Chakchouka Recipes

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CHAKCHOUKA (SHAKSHOUKA)



Chakchouka (Shakshouka) image

Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'

Provided by Ben

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 ⅓ cups chopped onion
1 cup thinly sliced bell peppers, any color
2 cloves garlic, minced, or to taste
2 ½ cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 hot chile pepper, seeded and finely chopped, or to taste
4 eggs

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  • Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  • Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Nutrition Facts : Calories 209 calories, Carbohydrate 12.9 g, Cholesterol 163.7 mg, Fat 15 g, Fiber 3.1 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 653.7 mg, Sugar 6.8 g

TUNISIAN CHAKCHOUKA



Tunisian Chakchouka image

This is such an easy recipe, nevertheless it is complex with rich flavor. I ate this dish often in Tunisia, where, incidentally, I first began to eat tomatoes when I was nearly 30 years old!!! The sunny mediterranean produces tomatoes that are intense with deep aroma and flavor. Chakchouka is a summer dish in Tunisia.

Provided by Mme M

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 big ripe tomatoes
4 eggs
2 sweet peppers
2 medium onions, chopped
1 -2 hot green pepper
1 head garlic, all cloves crushed and cut
1 tablespoon tomato concentrate
1 tablespoon harissa
1 tablespoon cumin
bay leaf
thyme, to taste
1 teaspoon salt (to taste)
1 -4 tablespoon olive oil

Steps:

  • Cut the tomatoes into large pieces. Deseed and dice all the peppers.
  • Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
  • As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
  • When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
  • Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.

CHAKCHOUKA(ALGERIA)



Chakchouka(Algeria) image

This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Palestine too. From whats4eats.

Provided by Sharon123

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 -2 tablespoon paprika
1 onion, diced
2 -3 garlic cloves, minced
3 tomatoes, peeled, seeded and diced
1 -2 green pepper, diced (or use all red or all green, your choice)
1 red bell pepper, diced (or use 2 red peppers and 1 green pepper)
1 cup water
salt
pepper
4 eggs (optional)

Steps:

  • Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
  • Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
  • Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through to your liking.
  • Serve with crusty bread, pita or rice.
  • Variations:.
  • •Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
  • •For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
  • •Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
  • •Add 1 small, diced eggplant along with the peppers.
  • •Add 1 potato, cut in a small dice, along with the peppers.
  • •Sprinkle the top of the cooked dish with chopped parsley or cilantro.
  • •Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

ALGERIAN POACHED EGGS (CHAKCHOUKA)



Algerian Poached Eggs (Chakchouka) image

These eggs are poached in a delicious in a pepper ragout. This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out as well for Vegetarians that do not eat eggs. VARIATION: Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.

Provided by NcMysteryShopper

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1/2 teaspoon cumin seed
1 tablespoon paprika
1 onion, thinly sliced
1 tablespoon harissa, for a spicier, deeper flavor (optional)
2 -3 garlic cloves, minced
3 tomatoes, peeled, seeded and diced (can use good quality organic canned diced tomatoes)
1 potato, small diced cubes
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced, if not using add more red and green bell pepper (optional)
1 -2 chili pepper, for those that like heat (optional)
1 cup water
kosher salt
fresh ground pepper
4 eggs
parsley or cilantro, chopped
black olives (optional)
capers (optional)

Steps:

  • In a deep skillet, heat the oil over medium heat. Add cumin seed to the hot oil for about 15 seconds before you add the paprika. Stir in paprika and let cook slightly to color the oil, about 10-15 seconds.
  • Add the onions and garlic (add optional harissa here) and sauté until onions are translucent and wilted but not browned, about 5 minutes.
  • Add tomatoes and bring to a rapid simmer. Add peppers (also add seeded and diced chili peppers here if using) & potatoes, water and salt and pepper. Reduce heat to low, and simmer, covered, for about 10 minutes. Add more water as needed.
  • Form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slide each egg into an indentation. Cover and simmer another 10 minutes or so until eggs are cooked through.
  • Sprinkle with chopped parsley or cilantro and optional black olives and capers.
  • Serve with crusty bread or rice.

Nutrition Facts : Calories 252.8, Fat 15.6, SaturatedFat 3.1, Cholesterol 186, Sodium 85.8, Carbohydrate 20.5, Fiber 4.5, Sugar 6.3, Protein 9.4

CHAKCHOUKA (MOROCCAN VEGGIE STEW)



Chakchouka (Moroccan Veggie Stew) image

Chakchouka is a style of vegetable cooking from the Middle East and the Mahgreb (the North African countries bordering the Mediterranean, such as Tunisia and Morocco). The dishes always contain onions and garlic, and usually tomatoes and peppers; very often, a veil of beaten egg is poured over during the final stages of cooking. Serve with freshly grilled pita bread. Variation: Replace the fresh chillies with a drop of Tabasco sauce or a small pinch of crushed chillies. This makes a great brunch dish, too.

Provided by English_Rose

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4 large red peppers, halved, deseeded and cut into cubes
1 red chili pepper, deseeded and finely chopped
2 (14 ounce) cans cherry tomatoes
14 1/2 ounces zucchini, thickly sliced
1 tablespoon light brown sugar
2 large eggs, beaten
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped

Steps:

  • Preheat the oven to 400°F
  • In a large saucepan, heat the oil over a medium heat, then add the onion and garlic and cook for 5 minutes, or until tender.
  • Add the peppers, chilli and the tomatoes with their juices, cover and bring to the boil. Season, cover and simmer for 10 minutes.
  • Add the zucchini and the sugar. Stir gently together, then cover again and return to the oven for a further 20 minutes.
  • Meanwhile, in a small bowl, whisk together the eggs, cumin and chopped coriander with 3 tablespoons cold water. Season.
  • Preheat the broiler to high. Transfer the vegetable mixture into a flameproof serving dish.
  • Adjust the seasoning to taste, then pour the egg mix over the vegetables in a thin layer.
  • Place under the hot broiler, uncovered, and broil for 4-5 minutes until the egg is just set. Remove from the broiler and allow to cool slightly before serving.

Nutrition Facts : Calories 126.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 52.9, Sodium 31.5, Carbohydrate 14.6, Fiber 3.7, Sugar 9.6, Protein 4.2

CHAKCHOUKA



Chakchouka image

This is recipe can also be spelled 'Shakshouka'. It's a Tunisian dish that's similar to the Latin American dish Huevos Rancheros, and it's most often eaten for breakfast or lunch. Adjust the garlic and hot peppers to suit your own palate.

Provided by Vickie Parks

Categories     Eggs

Time 25m

Number Of Ingredients 12

3 Tbsp olive oil
1 1/3 c chopped onions
1 c bell pepper, thinly sliced (any color)
2 clove garlic, minced
2 1/2 c tomatoes, chopped
1 bay leaf
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp turmeric
1 small chili pepper (hot or mild, your choice), seeded and finely chopped
4 large eggs

Steps:

  • 1. Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  • 2. Combine the tomatoes, bay leaf, cumin, paprika, salt, turmeric, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  • 3. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

CHAKCHOUKA



Chakchouka image

This traditional Tunisian dish could more aptly be called a vegetable hash. There are many versions of this dish, but one ingredient that they all contain is eggs, which are very popular throughout the entire Arab world. This dish can be served as an appetizer or as a light luncheon dish.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Eggs

Number Of Ingredients 9

1 medium onion, thinly sliced
2 clove(s) garlic, minced
2 tablespoon(s) extra virgin olive oil
4 - green new mexican chiles, roasted, peeled, stems removed, cut in strips
1/4 teaspoon(s) ground cayenne
3 - tomatoes, peeled and diced
2 teaspoon(s) white vinegar
1 teaspoon(s) ground cumin
4 - eggs

Steps:

  • Saute the onion and garlic in the olive oil until soft. Add all the remaining ingredients, except the eggs, and simmer for a minute.
  • Make 4 indentations in the mixture and carefully break an egg into each one. Cover and cook over a low heat until the eggs are set.

CHAKCHOUKA



Chakchouka image

This is a recipe I found on the Allrecipes website, posted by Ben. It can also be spelled 'Shakshouka'. It's a Tunisian dish that's similar to the Latin American dish Huevos Rancheros, and it's most often eaten for breakfast or lunch. Adjust the garlic and hot peppers to suit your own palate.

Provided by Northwestgal

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 1/3 cups chopped onions
1 cup bell pepper, thinly sliced (any color)
2 garlic cloves, minced
2 1/2 cups tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 chili pepper, seeded and finely chopped (hot or mild, your choice)
4 eggs

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  • Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  • Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Nutrition Facts : Calories 220.4, Fat 15.5, SaturatedFat 3.1, Cholesterol 186, Sodium 664, Carbohydrate 13.5, Fiber 3.4, Sugar 7, Protein 8.7

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