Recipe for Tchoutchouka (Chakchouka)
Ingredients
- Eggs: 4 to 6 fresh eggs.
- Peppers: 3 large peppers (red, green and yellow for color).
- Tomatoes: 4 to 5 large ripe tomatoes (peeled and chopped) or a can of crushed tomatoes.
- Onion: 1 large onion (finely sliced).
- Garlic: 3 pods (minced).
- Tomato concentrate: 1 tablespoon (to intensify color and taste).
- Spices: * 1 teaspoon of Paprika.
- 1 teaspoon of Cumin.
- Salt and black pepper (to taste).
- A pinch of chili flakes (optional, for heat).
- Oil: 3 tablespoons of olive oil (or vegetable oil).
- Garnish: Fresh parsley or coriander.
Instructions
1. Brown the vegetables:
- Heat the oil in a large skillet over medium heat.
- Add the onions and cook until they become soft and translucent.
- Add the sliced peppers and cook for about 8 to 10 minutes until tender and lightly toasted.
2. Create the tomato base:
- Add the minced garlic and tomato paste. Leave to cook for 1 minute.
- Add the chopped tomatoes, paprika, cumin, salt and pepper.
- Reduce the heat, cover the pan and simmer for about 15 minutes until the sauce thickens and the tomatoes are nicely melted.
3. The “nest” technique:
- Using a spoon, make small wells or hollows in the sauce to place the eggs.
- Crack an egg directly into each well.
4. Poach the eggs:
- Cover the pan with a lid.
- Cook for 5 to 8 minutes. The white should be set, but the yolk should remain slightly runny (creamy).
5. Service:
- Sprinkle with fresh parsley or cilantro.
- Serve immediately, directly in the pan, with plenty of crusty bread (baguette) to dip in the yolks and sauce.