Chakchouka (Shakshouka)
Ben
Ingredients
40 m servings 209- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- You may use drained canned tomatoes instead of fresh, if desired.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 146207 Ratings
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This came out wonderful. I love savory breakfasts and this really hits the spot! I multiplied by about 10 and used 36 eggs. Our staff really enjoyed it. Thank you!
Wasn't bad. Had leftovers for breakfast the next day. As a dinner, would be better served over a carb such as rice or mashed potatoes, I think.
This came out wonderful. I love savory breakfasts and this really hits the spot! I multiplied by about 10 and used 36 eggs. Our staff really enjoyed it. Thank you!
Delicious. I made it exactly as written. Wish I had thought to buy pitas, but serving it with toast was still really good!
My husband came home from Israel raving about this dish. Used this recipe and it was fantastic. I double, triple or even quadruple the sauce, then freeze it in batches so we can have it regularl...
Absolutely awesome! We made this for breakfast and loved it! It is so filling and delicious. I shared the recipe with my parents who are big breakfast eaters and they loved it too! I will defini...
Having recently returned from Israel, I was delighted to find this recipe. I added a 1/3 cup of sliced green olives. It was delicious!
Wow. A recipe that is tasty, easy, quick, DELICIOUS, cheap, healthy, and has easy clean up? Pinch me. I have to be dreaming.
Wasn't bad. Had leftovers for breakfast the next day. As a dinner, would be better served over a carb such as rice or mashed potatoes, I think.
Simply amazing! I used red onion and substituted the chili pepper with red cayenne spice and a jalapeno. The flavor is undeniable and the texture is superb. The dish is just spicy enough to make...
I made this today, with a couple small changes due to what I had on hand. I only had green onions, so used those, and also used a whole red habanero instead of a chili pepper. I had a couple Mor...