بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
This dish is vegan-friendly but meats can be easily added to satisfy all the carnivores of your family! Or even just poach a few eggs in at the end, then serve as a hot main dish oor as a dish accompanied by a homemade bread or fries a dish.
The main difference in chackouka dishes is the consistency of the sauce. Some like their tomato sauce very saucy, adding fewer vegetables and more liquid to create eggs that are poached in a soup-like tomato sauce. Other versions are chunky, adding more vegetables and less liquid to create a thicker sauce, heavy on the veggies. Some poach eggs in the sauce, others may scramble the eggs in the sauce. The spices also used in Chackouka do slightly vary region to region. In Morocco, for example, the all famous Ras el hanout is used, while in Tunisia Harissa is the main seasoning.
Chackouka, depending on which region you're in can be eaten for breakfast or brunch as it is in Tunisia and the Middle East, as a light lunch as it's often done in Algeria or even a quick comforting dinner. This dish garnished our tables during the holy month of Ramadan, we eat this dish with a good homemade Kesra, Khoubz el dar or Matlouh bread.
For this recipe, I use cubanelle green peppers. You can alternatively use California green, red or yellow coloured peppers. You will just have to cook it longer as that variety has more water content.
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