Chakchouka
A Tunisian-inspired shakshuka-style dish with eggs poached in a spiced tomato and pepper sauce, finished with cumin and paprika, and served with crusty bread or pita.
Pasos
- 1
Heat the oil in a large cast iron skillet or sauté pan with a lid over medium-high heat.
- 2
Add the onion and sauté for 2-3 minutes until softened.
- 3
Add the red and green peppers and garlic, and sauté for 3-5 minutes more.
- 4
Add the tomatoes, cumin, paprika, salt, and chili powder; mix well and bring to a simmer.
- 5
Reduce heat to medium-low and simmer, uncovered, 10-15 minutes until the sauce thickens to your desired consistency.
- 6
Taste and adjust salt and spice as desired.
- 7
Using the back of a spoon, make four craters in the sauce large enough to hold an egg.
- 8
Crack one egg into each crater. Cover and simmer 5-7 minutes, until the eggs are set.
- 9
Serve immediately with crusty bread or pita.
