Algerian Chakchouka – A hearty tomato and pepper-based stew.

Algerian Chakchouka – A Hearty Tomato and Pepper-Based Stew

Chakchouka (also spelled Shakshuka) is a vibrant, tomato-based stew that originated in North Africa and is particularly popular in Algeria, Tunisia, and Morocco. This simple yet flavorful dish consists of slow-cooked tomatoes, bell peppers, onions, garlic, and poached eggs, seasoned with cumin, paprika, and harissa for a mildly spicy kick.

Traditionally served with bread, Chakchouka is a staple meal enjoyed across the Maghreb region. It can be eaten at any time of the day—whether as a comforting breakfast, a light lunch, or a satisfying dinner. The dish is known for its bold flavors and rich textures, making it one of Algeria’s most cherished meals.

A Classic North African Dish: Regional Variations and Different Names Across Cultures

While Algerian Chakchouka is a well-known variation, similar dishes exist across different cultures:

• Tunisia: Often made spicier with harissa and sometimes includes merguez sausage.
• Morocco: Usually prepared with preserved lemons and olives for a tangy twist.
• Libya: Sometimes includes potatoes or meat for extra heartiness.
• Middle East (Shakshuka): Popular in Israel, Palestine, and Lebanon, where it is served with feta cheese and sometimes with a meat-based sauce.
• Turkey (Menemen): Similar dish with scrambled eggs instead of poached eggs, often served with cheese.
• Spain (Pisto Manchego): A close relative of Chakchouka, made with zucchini, eggplant, and bell peppers, sometimes topped with eggs.
• Italy (Uova in Purgatorio): A tomato and egg dish similar to Shakshuka, but often with a smoother tomato sauce.

Recipe Overview (Quick Facts Section)

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Calories per Serving: 350 kcal
• Cooking Difficulty: Easy
• Lifestyle Suitability & Specialty: Vegetarian, Low-Carb, North African Cuisine
• Countries Where the Meal is Popular: Algeria, Tunisia, Morocco, Libya, Israel, Turkey

Ingredients (Serving for 4 People)

For the Chakchouka Base:

✔ 2 tbsp olive oil
✔ 1 onion, finely chopped
✔ 2 cloves garlic, minced
✔ 1 red bell pepper, sliced
✔ 1 green bell pepper, sliced
✔ 4 ripe tomatoes, chopped (or 1 can crushed tomatoes)
✔ 1 tbsp tomato paste
✔ 1 tsp ground cumin
✔ 1 tsp paprika
✔ ½ tsp ground coriander
✔ ½ tsp chili flakes (optional)
✔ ½ tsp salt
✔ ½ tsp black pepper
✔ ½ tsp sugar (optional, to balance acidity)

For the Eggs:

✔ 4 large eggs

For Garnishing & Serving:

✔ Fresh parsley or cilantro, chopped
✔ Crusty bread or warm pita

Items NOT Included in Delivery:

• Water
• Cooking oil
• Bread

List of Utensils Required:

✔ Large frying pan or skillet
✔ Wooden spoon for stirring
✔ Cutting board and knife
✔ Small bowl for cracking eggs

Nutritional Information (Per Serving & Per 100g):

Step-by-Step Cooking Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sauté until softened. Stir in sliced bell peppers and cook for 5 minutes until slightly tender.

Step 2: Add chopped tomatoes (or canned tomatoes) and tomato paste to the pan. Stir in cumin, paprika, coriander, chili flakes, salt, and pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens.

Step 3: Make small wells in the sauce and gently crack eggs into each well. Cover and cook on low heat for 5-7 minutes, until egg whites are set but yolks remain slightly runny.

Step 4: Sprinkle with fresh parsley or cilantro. Serve hot with crusty bread or pita to scoop up the sauce.

Explore Related Categories & Subcategories

✔ Shop African Spices
✔ Shop Cooking Oil

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