CHAKCHOUKA(ALGERIA)
This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Palestine too. From whats4eats.
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
- Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
- Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through to your liking.
- Serve with crusty bread, pita or rice.
- Variations:.
- •Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
- •For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
- •Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
- •Add 1 small, diced eggplant along with the peppers.
- •Add 1 potato, cut in a small dice, along with the peppers.
- •Sprinkle the top of the cooked dish with chopped parsley or cilantro.
- •Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.
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Princess Aidoo
[email protected]This recipe is a fail. Don't waste your time.
mdhacibul Islam
[email protected]I'm not sure what went wrong, but my shakshuka turned out really watery.
Aamir Solangi
[email protected]This recipe was just okay. I've had better shakshuka before.
Christian Garner
[email protected]The eggs were overcooked in this recipe. I would recommend cooking them for a shorter amount of time.
Delilah Wright
[email protected]I found this recipe to be a bit bland. I think it needs more seasoning.
Kiran Mahar
[email protected]This recipe is a bit too spicy for my taste, but I'm sure I can adjust the amount of harissa.
Michael Angulo
[email protected]I've never had shakshuka before, but this recipe has me intrigued.
Blessing Asuol
[email protected]This looks amazing! I'm definitely going to make this for my next brunch party.
Hammed Tajudeen
[email protected]Can't wait to try this recipe!
Muhammad Faizan Shazad
[email protected]This recipe is a winner! I've made it for brunch and dinner and it's always been a hit.
bernard nicholas
[email protected]Yum!
Asadshakeel786 Asadshakeel786
[email protected]This is my go-to recipe for shakshuka. It's so easy to make and it's always a crowd-pleaser.
Asif Nahar
[email protected]I love how versatile this dish is. I've made it with different types of vegetables and it's always delicious.
Fodick Entertainment
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The hardest part is waiting for the eggs to cook!
Meer Sab
[email protected]I made this for dinner last night and it was a hit! My husband and kids loved it. The eggs were perfectly cooked and the sauce was flavorful.
Vince Wright
[email protected]This is one of the best shakshuka recipes I've tried! The flavors are amazing and it's so easy to make. I love that it's a one-pan meal, too.