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A Delicious and Flavourful Algerian Dish
Algerian Chakchouka is a delicious and flavourful dish that originates from North Africa. Not only is it popular in its home region, but it has also gained widespread admiration around the world. To prepare this dish, you first sauté onions, garlic, and bell peppers in olive oil until they become soft and aromatic. Next, you add tomatoes to the pan and cook them until they break down into a soft, pulpy consistency. At this point, you season the mixture with a blend of cumin, paprika, and chilli powder, which infuses the dish with a warm and spicy flavour.
After the tomato mixture has cooked down, you crack eggs directly into the pan and cook them until they set. Some people prefer their eggs fully cooked, while others enjoy them slightly runny. Regardless of your preference, the eggs contribute a rich and creamy texture that complements the dish perfectly.
Often Served With Crusty Bread
Moreover, Algerian Chakchouka is often served with crusty bread, which is ideal for soaking up the flavourful tomato sauce. Additionally, this versatile dish works well for breakfast, as a snack, or even as a light lunch or dinner. It is hearty enough to satisfy your hunger, yet it is not so heavy that it leaves you feeling overly full.
Easy to Make
Furthermore, Algerian Chakchouka is incredibly easy to make, making it an excellent choice for both novice and experienced cooks. It offers a wonderful opportunity to explore the vibrant flavours of North African cuisine. In conclusion, this dish is sure to impress your friends and family, so give it a try and discover why so many people adore this delicious and comforting meal.
Step by Step How to Make the Algerian Chakchouka
Ingredients:
3. Tablespoons olive oil
1-2. tablespoon paprika
4. onion,diced
2-3. Garlic cloves, minced
2. tomatoes, peeled, seeded and diced
1-2. green pepper, diced (or use all red or all green, your choice)
1. red bell pepper, diced (or use 2 red peppers and 1 green pepper)
1. cup water
4. eggs (optional)
5. Salt and pepper
Directions:
- Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slightly, about 10 to 15 seconds. Add the onions, garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
- Add the tomatoes and cook for 3 to 4 minutes to reduce down a little. Add the peppers, water, salt, pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
- Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or until eggs are cooked through to your liking.
- Serve with crusty bread, pita or rice.
Variations:
- Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
- For a little spice, sauté 1 tablespoon of harissa paste or a minced chilli pepper with the onions.
- Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
- Add 1 small, diced eggplant along with the peppers.
- Add 1 potato, cut in a small dice, along with the peppers.
- Sprinkle the top of the cooked dish with chopped parsley or cilantro.
- Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.
