Best 3 Algerian Poached Eggs Chakchouka Recipes

CHAKCHOUKA (SHAKSHOUKA)

Steps:

• 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.
• 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.
• 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.

ALGERIAN SHAKSHOUKA OR CHAKCHOUKA RECIPE

Steps:

• Heat cooking oil in a deep pot or skillet over medium heat. Add in paprika powder, stir and slightly cook for 10 to 15 seconds until oil gets the color.
• Add diced onion and garlic and sauté for about 5 minutes until onions are transparent and wilted but not actually browned.
• Add diced tomatoes, cook for 3-4 minutes.
• Add red and green peppers, salt, black pepper and water and cook until it comes to boiling point.
• Lower the flame, cover pot and simmer for 10 minutes.
• After 10 minutes, add more water to prevent it from drying.
• Now make blank space at four places within the simmering pepper; we will fill the space with eggs.
• Now break eggs in a bowl one by one and pour each into a blank space.
• Simmer for 10 more minutes while pan covered, until the eggs are cooked to your desired level.
• Delicious Algerian Chakcouka Recipe is ready.
• Serve with pita or crusty bread or with rice on iftar table.

ALGERIAN POACHED EGGS (CHAKCHOUKA)

Steps:

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