بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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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.
‣ 1kg - about 2 lbs mix of coloured cubanelle peppers, sliced
Or alternatively, browse through the recipe index to get inspired.
‣ 1kg - about 2 lbs mix of coloured cubanelle peppers, sliced
‣ 2-3 hot peppers, or to taste (optional)
‣ 4 large ripe tomatoes, chopped
‣ 3-4 garlic cloves, minced
‣ 2 large onions, sliced
‣ 1 large spoon tomato paste
‣ 1 TBS desra (pepper paste)
‣ 1 tsp sweet paprika
‣ generous pinch of ground cumin
‣ Harissa to taste
‣ about 1 egg per person
To serve: chopped coriander and parsley
1. Cut the tomatoes into large pieces.
2. Deseed and slice all the peppers. Be careful when handling the hot pepper. Use gloves, if needed.
3. Heat the oil in a large pot. Add the onion into saute for a few minutes, until softened. Then add in the peppers, tomatoes and garlic, then sauté for an additional 3-4 minutes.
4. Add the remaining ingredients and bring to a simmer. Simmer on low heat for about 10-15 minutes.
5. As soon as the vegetables are cooked, and the sauce's consistency is a bit thickened, make a well in the pan for each, then add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as long as 10 minutes, depending the size of the eggs. The yolk should be runny.
Storage
⇝ This dish can be stored in the fridge in a food-safe container for up to 4 days. This dish is freezable, with the addition of eggs for up to 6 month. To serve, just thaw out the chackouka on the counter then heat up in a pan.
Variation
⇝ You can vary this dish by adding in merguez sausage or other vegetables such as aubergine/eggplant, courgette/zucchini or fried potatoes or even add in steamed fava beans at the end.
Substitutions
⇝ You can use California green and red peppers instead of the cuban
2. Deseed and slice all the peppers. Be careful when handling the hot pepper. Use gloves, if needed.
3. Heat the oil in a large pot. Add the onion into saute for a few minutes, until softened. Then add in the peppers, tomatoes and garlic, then sauté for an additional 3-4 minutes.
4. Add the remaining ingredients and bring to a simmer. Simmer on low heat for about 10-15 minutes.
5. As soon as the vegetables are cooked, and the sauce's consistency is a bit thickened, make a well in the pan for each, then add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as long as 10 minutes, depending the size of the eggs. The yolk should be runny.
Storage
⇝ This dish can be stored in the fridge in a food-safe container for up to 4 days. This dish is freezable, with the addition of eggs for up to 6 month. To serve, just thaw out the chackouka on the counter then heat up in a pan.
Variation
⇝ You can vary this dish by adding in merguez sausage or other vegetables such as aubergine/eggplant, courgette/zucchini or fried potatoes or even add in steamed fava beans at the end.
Substitutions
⇝ You can use California green and red peppers instead of the cuban
⇝ This dish can be stored in the fridge in a food-safe container for up to 4 days. This dish is freezable, with the addition of eggs for up to 6 month. To serve, just thaw out the chackouka on the counter then heat up in a pan.
Variation
⇝ You can vary this dish by adding in merguez sausage or other vegetables such as aubergine/eggplant, courgette/zucchini or fried potatoes or even add in steamed fava beans at the end.
Substitutions
⇝ You can use California green and red peppers instead of the cuban
CATEGORIES: ALGERIAN SAVOURY, MAIN DISHES, VEGETARIAN, VEGAN adaptable, summer, HEALTHY, QUICK AND EASY,
CATEGORIES: ALGERIAN SAVOURY, MAIN DISHES, VEGETARIAN, VEGAN adaptable, summer, HEALTHY, QUICK AND EASY,
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Wonderful and enlightening post Heni! I did not know that this dish came from the Ottomans! but then so many things come from them!
ReplyDeleteI would devour both versions you put out here!
I am glad to discover some new recipes here in your blog. This sounds very interesting.
ReplyDeleteThis is very tasty and looks good with the French Fries...thanks for participating and giving us two recipes for the Shakshouka..
ReplyDeleteFunny even in Lebanon my mom prepares a similar dish we call it Bayd with Banadourah, Eggs with tomatoes.. I am not a great fan of cooked easy.. I use it a lot in baking.. and that it for me...I should it eat more .
Greetings friends!
ReplyDeleteThanks for viewing and commenting!
Yes I think so many Med dishes came from Greece and Turkey then travelled all over ...
I really like what you guys are up too. Such clever work and exposure!
ReplyDeleteKeep up the fantastic works guys I've included you guys to my blogroll.
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