Tunisian Chakchouka
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tomato (s), firm, peeled, pitted and cut into cubes
- 2 bell peppers, red or green, cut into strips
- 4 cloves garlic, chopped
- 4 egg (s)
- 4 tablespoon olive oil
- 1 teaspoon cayenne pepper, or chili powder
- salt
- 2 pinches cumin, (cumin)
- Harissa, (optional)
Print Recipe
Pin Recipe Instructions
- Prepare the vegetables:
- Heat the oil, sauté the garlic, the peppers and then add the diced tomatoes. Let the cooking liquid evaporate, season with salt, cumin and cayenne pepper. Cover and simmer gently for 20-30 minutes; stir frequently. If necessary, add harissa paste to taste.
- Make 4 craters in the vegetables, slide the eggs into them and let them set for 4-5 minutes until the egg white is firm and the yolk is still liquid.
- It goes well with lamb sausages (merguez) and baguette.
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