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A Delicious and Flavourful Algerian Dish
Algerian Chakchouka is a delicious and flavourful dish that has its roots in North Africa. It’s a popular dish that’s enjoyed by many people around the world. The dish is made by sautéing onions, garlic, and bell peppers in olive oil until they’re soft and fragrant. Then, tomatoes are added to the pan and cooked until they’re soft and pulpy. The dish is spiced with a mixture of cumin, paprika, and chilli powder, which gives it a warm and spicy flavour.
Once the tomato mixture has cooked down, eggs are cracked into the pan and cooked until they’re set. Some people like their eggs cooked all the way through, while others prefer them to be a little runny. Either way, the eggs add a rich and creamy texture to the dish.
Often Served With Crusty Bread
Algerian Chakchouka is often served with crusty bread, which is perfect for sopping up all of the flavourful tomato sauce. It’s also a great dish to serve for breakfast, snack, or as a light lunch or dinner. The dish is hearty enough to satisfy your hunger, but not too heavy that it leaves you feeling stuffed.
Easy to Make
Overall, Algerian Chakchouka is a dish that’s easy to make, flavourful, and satisfying. It’s a great way to enjoy the flavours of North African cuisine, and it’s a dish that’s sure to impress your friends and family. So, give it a try and see for yourself why so many people love this delicious and comforting dish.
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 to colour the oil, about 10 to 15 seconds. Add the onions and 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 bit. Add the peppers, water, salt and 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.
