Chakchouka (Tunisian Eggs in Spicy Pepper and Tomato Sauce)
Local name: شكشوكة
In short: Peppers, tomatoes and garlic stewed with caraway and harissa, topped with eggs poached in the sauce, a favorite Tunisian breakfast or light supper. It takes about 45 min in total and makes 3 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 330 kcal
Chakchouka is eggs poached in a thick sauce of peppers and tomatoes. The Tunisian version is hotter and more garlicky than most, with caraway and harissa in the pan. Families cook it for breakfast, lunch or a quick supper, and everyone tears bread to scoop from the pan. Cooking the vegetables down until they turn jammy is what gives the dish its depth.
Instructions
- Heat the oil in a wide 28 cm (11 in) skillet over medium heat. Cook the onion and peppers for 10 minutes until soft and lightly colored.
- Add the garlic, caraway, coriander and tomato paste and stir for 1 minute.
- Add the tomatoes, harissa, salt and 120 ml (1/2 cup) water. Simmer uncovered for 15 minutes, stirring now and then, until the sauce is thick and jammy and oil shows at the edges.
- Taste and adjust the salt and harissa. Use the back of a spoon to make 6 hollows in the sauce and crack an egg into each.
- Cover the pan and cook over low heat for 4 to 6 minutes, until the whites are set and the yolks are still soft. Cook a little longer for firm yolks.
- Scatter the herbs over the top and serve straight from the pan with bread for scooping.
Tips
- Choose a pan wide enough for the eggs to sit in one layer. For a smoky flavor, char the peppers over a flame first, peel them and add them to the sauce.
- Stir in a handful of cooked chickpeas or diced boiled potato at step 3 for a heartier pan.
Questions and answers
What is the difference between chakchouka and ojja?
In chakchouka the eggs stay whole and poach in a pepper and tomato sauce. Ojja is a hotter tomato and harissa sauce, usually with merguez sausage, and the eggs are stirred partly into it.
Can I make the sauce ahead of time?
Yes. The sauce keeps for 4 days in the fridge and freezes for 2 months. Reheat it until simmering, then add the eggs fresh.
How spicy is Tunisian chakchouka?
Mild to medium as written. The heat comes from the harissa and the optional green chili, so leave them out for a gentler dish.
How long does it take to make Chakchouka (Tunisian Eggs in Spicy Pepper and Tomato Sauce)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Chakchouka (Tunisian Eggs in Spicy Pepper and Tomato Sauce)?
About 330 kcal per serving, with 15 g of protein, 20 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 20 g |
| Fat | 21 g |
| Fiber | 5 g |
| Sugar | 11 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
