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Chakchouka (Tunisian Eggs in Tomato Sauce)

This wonderfully savory African dish can be served for breakfast, lunch, or dinner! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 - 3 people
Course: Dinner
Cuisine: African

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 garlic cloves, minced
  • 4 tomatoes, , diced (or or 2-14 oz cans, lightly drained)
  • 1 tsp cumin
  • 1 tsp paprika
  • ¾ tsp salt
  • ½ tsp chili powder
  • 4 eggs

Instructions

    Cup of Yum
  1. In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes.
  2. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.)
  3. Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters.
  4. Cover the skillet and simmer for 5-7 minutes, until the eggs have set.
  5. Serve immediately with crusty bread or pita.