CHAKCHOUKA
This is recipe can also be spelled 'Shakshouka'. It's a Tunisian dish that's similar to the Latin American dish Huevos Rancheros, and it's most often eaten for breakfast or lunch. Adjust the garlic and hot peppers to suit your own palate.
Provided by Vickie Parks
Categories Eggs
Time 25m
Number Of Ingredients 12
Steps:
- 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, bay leaf, cumin, paprika, salt, turmeric, 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.
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C'est Jolie
[email protected]The shakshuka recipe was easy to follow, and the dish turned out great. The sauce was flavorful and the eggs were cooked perfectly. I would definitely recommend this recipe to others.
Amanda Panzo
[email protected]This shakshuka was amazing! I made it for brunch this morning, and it was a huge hit. The flavors were well-balanced, and the eggs were cooked perfectly. I will definitely be making this again.
Ghulam mustafa Samoon
[email protected]I tried this recipe last night, and it was delicious! The eggs were perfectly cooked, and the sauce was flavorful and rich. I served it with some crusty bread, and it was the perfect meal. I'll definitely be making this again.
Abdull
[email protected]This shakshuka recipe is a keeper! The flavors are incredible, and it's so easy to make. I love that it's a one-pan dish, so cleanup is a breeze. I've made it several times already, and it's always a hit with my family and friends.