The chakchouka is a bell pepper based dish. Its name means “mixture” in Berber and it is traditionally prepared in a cast iron skillet. Sources say it is originally from Tunisia, but it is found all around northern Arica, in Israel, or in Turkey where it is named “Menemen”. In the version I present today, bell peppers are combined with with tomatoes, onion and eggs, all flavored with fragrant spices.
This delicious dish can be served at all meals. I love to have it on weekend brunchs, with a piece of fresh bread and olive oil. It is often my rescue plan on lazy evenings, when I do not feel like cooking but still want to have a warm and healthy meal. The quantities in the recipe below are those I prepare for my boyfriend and myself. Feel free to adapt the number of eggs to the desires of your guests.
You can vary this recipe according to what you have on hand: add potatoes, zucchini, olives, sausages… Follow your and inspiration, and do not forget to let me know about the nice combinations you will experiment!
- 3 peppers
- 3 tomatoes
- 3 onions
- 3 cloves of garlic
- 3 eggs
- 3 tsp cumin
- 1.5 cc sweet paprika
- fresh cilantro (optional)
- Wash all vegetables. Heat a skillet over medium-high heat.
- Finely chop the onion, garlic and peppers. Fry them in a pan with a little olive oil.
- Cut the tomatoes into small dices. Add to the preparation with cumin and paprika. Add salt to the vegetables make them release water.
- Cook for ten minutes until peppers are tender. Taste and adjust the seasoning.
- Using a spoon, flatten the surface of the preparation. Break the eggs directly into the skillet.
- Cook for 2-3 minutes. Cover and cook 2-3 more minutes, depending whether you like your eggs runny or not.
- Sprinkle with fresh coriander leaves.
I wish you a lovely breakfast!