Are you tired of cooking the same old recipes every week? Do you crave something new and exciting to tantalize your taste buds? Look no further than this mouthwatering world of Chakchouka (also known as Shakshouka), a traditional North African dish that has gained popularity around the globe.
With its rich flavours and vibrant colours, Chakchouka is not only a delicious meal but also a feast for the eyes.
Ingredients
2 tablespoons of olive oil
1 onion, thinly sliced
2 cloves of garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 teaspoon of ground cumin
1 teaspoon of paprika
1/2 teaspoon of chilli powder (adjust to your preference for spiciness)
1 can (400g) of crushed tomatoes
Salt and pepper to taste
4-6 eggs
Fresh parsley or cilantro, chopped (for garnish)
Directions
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they turn golden brown and fragrant.
Next, add the diced red and yellow bell peppers to the skillet. Sauté them for a few minutes until they become tender. Sprinkle in the ground cumin, paprika, and chilli powder, and give it a good stir to evenly coat the vegetables.
Pour the can of crushed tomatoes into the skillet, and season with salt and pepper according to your taste. Give it a gentle stir to combine all the flavours. Allow the mixture to simmer for about 10-15 minutes, until the sauce thickens slightly.
Now, it’s time to add the star of the show – the eggs! Create small wells in the sauce by making indentations with a spoon. Carefully crack the eggs into each well. Cover the skillet and let the eggs cook over low heat for around 5-8 minutes, or until the egg whites are set but the yolks are still runny.
Once the eggs are cooked to your desired consistency, remove the skillet from the heat. Sprinkle the chopped parsley or cilantro on top for a fresh touch.
Related
Chakchouka (Shakshouka) Recipe
Ingredients
- 2 tbsp of olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 tsp of ground cumin
- 1 tsp of paprika
- 1 tsp of chilli powder
- 1 can of crushed tomatoes
- Salt and pepper
- 4-6 eggs
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they turn golden brown and fragrant.
- Next, add the diced red and yellow bell peppers to the skillet. Sauté them for a few minutes until they become tender. Sprinkle in the ground cumin, paprika, and chilli powder, and give it a good stir to evenly coat the vegetables.
- Pour the can of crushed tomatoes into the skillet, and season with salt and pepper according to your taste. Give it a gentle stir to combine all the flavours. Allow the mixture to simmer for about 10-15 minutes, until the sauce thickens slightly.
- Now, it’s time to add the star of the show – the eggs! Create small wells in the sauce by making indentations with a spoon. Carefully crack the eggs into each well. Cover the skillet and let the eggs cook over low heat for around 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- Once the eggs are cooked to your desired consistency, remove the skillet from the heat. Sprinkle the chopped parsley or cilantro on top for a fresh touch.