Algeria | Israel | Breakfast | Peppers | Eggs

Chakchouka

(Algerian Eggs poached in a pepper ragout)

Servings: 4-6

 


INGREDIENTS PREP AMOUNT
Oil, olive 3 Tbsp
Paprika 1-2 Tbsp
Onion sliced thinly 1 each
Garlic minced 2-3 cloves
 
Tomatoes peeled, seeded, diced 3 each
Peppers, green & red diced 2-3 each
Water 1 cup
Salt & pepper to taste
 
Eggs (opt) 4 each

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat the oil over a medium flame in a deep skillet.  Stir in the paprika and let cook slighly to color the oil, about 10-15 seconds.
  2. Add the onions and garlic and sauté until onions are translucent and wilted but not browned, about 5 minutes.
  3. Add tomatoes and bring to a rapid simmer. Add peppers, water and salt and pepper. Reduce heat to low, and simmer, covered, for about 10 minutes. Add more water as needed.
  4. Form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slip each egg from the bowl into an indentation. Cover and simmer another 10 minutes or so until eggs are cooked through.
  5. Serve with crusty bread or rice.

VARIATIONS

  • Add 1 tsp of cumin seed to the hot oil for about 15 seconds before you add the paprika.  Add 2-3 tsp of ground coriander along with the onions.
  • Sauté 1 Tbsp of harissa with the onions for a spicier, deeper flavor.
  • Use 1 or 2 chile peppers for a spicy dish.
  • Sometimes fresh shrimp or 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.

NOTES

  • 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.
  • Jewish immigrants from the Maghreb have made this a popular breakfast dish in Israel.