Chakchouka (Shakshouka) Recipe

Name: Chakchouka (Shakshouka)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 1/3 cups chopped onion; 1 cup thinly sliced bell peppers, any color; 2 cloves garlic, minced, or to taste; 2 1/2 cups chopped tomatoes; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; 1 hot chile pepper, seeded and finely chopped, or to taste; 4 eggs

Servings: persons

3 tablespoons olive oil
1 1/3 cups chopped onion
1 cup thinly sliced bell peppers, any color
2 cloves garlic, minced, or to taste
2 1/2 cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 hot chile pepper, seeded and finely chopped, or to taste
4 eggs

1
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.
2
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.
3
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.

338

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.

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

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 1/3 cups chopped onion, 1 cup thinly sliced bell peppers, any color, 2 cloves garlic, minced, or to taste, and more.

Yes, Chakchouka (Shakshouka) falls under the General 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.

Chakchouka (Shakshouka)

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