Algerian Poached Eggs (Chakchouka) Recipe

Name: Algerian Poached Eggs (Chakchouka)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
Add the onions and garlic (add optional harissa here) and saute until onions are translucent and wilted but not browned, about 5 minutes.
3
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.
4
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.
5
Sprinkle with chopped parsley or cilantro and optional black olives and capers.
6
Serve with crusty bread or rice.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/2 teaspoon cumin seed, 1 tablespoon paprika, 1 onion, thinly sliced, and more.

Yes, Algerian Poached Eggs (Chakchouka) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Algerian Poached Eggs (Chakchouka)

How did you like this recipe?

Frequently Asked Questions