Chakchouka | FoodieAtlas

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 large bell pepper (red or green), chopped
4 large tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (optional)
Salt to taste
4 large eggs
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Cook the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and saut√© until soft and translucent. Add the minced garlic and cook for another minute.

Add the chopped bell pepper to the skillet and cook for about 5 minutes, until softened.

Add the Tomatoes and Spices

Stir in the chopped tomatoes, ground cumin, ground paprika, ground coriander, ground black pepper, cayenne pepper (if using), and salt. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened.

Create Wells for the Eggs

Using a spoon, make four small wells in the tomato mixture. Crack one egg into each well.

Cook the Eggs

Reduce the heat to low and cover the skillet. Cook until the eggs are set to your liking, about 5-7 minutes for runny yolks or a few minutes longer for fully set yolks.

Serve

Garnish the chakchouka with freshly chopped parsley or cilantro. Serve hot with crusty bread or pita for dipping.