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A Breakast From Africa | Tunisian Cuisine | ERIC EATS THE WORLD

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Susan and Eric
Susan and Eric
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Recipe Information

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Video-Specific Recipe

Chakchouka

Cultural Context

Chakchouka, originating from Tunisia, is a vibrant dish of poached eggs in a spicy tomato and pepper sauce. Traditionally enjoyed for breakfast or lunch, it reflects the region's agricultural bounty and culinary heritage. Its simplicity and robust flavors have led to widespread popularity across the Mediterranean and beyond, with variations found in many cultures.

TunisianTNmain
30 min
easy
4 servings
Servings4
1/8 cup olive oil
1.5 ounces tomato paste
1/4 cup water
1 clove garlic
1/4 teaspoon caraway seeds
1/4 teaspoon cumin seeds
1 clove garlic
1 teaspoon salt
4 tomatoes
1 head garlic
2 bell peppers
2 onions
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon harissa
1 teaspoon tomato paste
1 teaspoon salt
2 bay leaves
thyme
4 eggs

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still being versatile.

1

Add 1/8 cup of olive oil to a pan over low heat.

2

Add 1.5 ounces of tomato paste to the oil and cook for a couple of minutes until fragrant, without browning.

3

Add red pepper flakes and 1/4 cup of water to the mixture.

4

Toast and grind 1/4 teaspoon each of caraway and cumin seeds, then add them to the pan along with 1 clove of crushed garlic and a little less than a teaspoon of salt.

5

Cover the pan and let it cook on low for about 10 to 20 minutes until the red pepper starts to break down.

6

Prepare the taboona flatbread by mixing 260 grams of all-purpose flour, 65 grams of whole wheat flour, 1 tablespoon of yeast, 1/2 tablespoon of sugar, and 1/2 teaspoon of salt in a bowl.

7

Add about 1.25 cups of water gradually to achieve a sticky dough, then knead and let it rest for about an hour.

8

Preheat a baking stone in the oven to 550 degrees Fahrenheit.

9

After the dough has rested, divide it into six pieces and roll each piece out to about six inches in diameter.

10

Bake the flatbread on the stone for 2 minutes, then broil for about 1.5 minutes until darkened on top.

11

Chop four tomatoes, mince one head of garlic, dice two bell peppers, and chop two onions for the shakshuka.

12

In a skillet over medium heat, add 2 tablespoons of olive oil and heat until hot.

13

Add the diced onions and minced garlic to the skillet, along with 1 teaspoon of ground cumin.

14

Mix in the chopped tomatoes, diced bell peppers, 1 teaspoon of harissa, 1 teaspoon of tomato paste, and 1 teaspoon of salt, along with 2 bay leaves and thyme.

15

Cook the mixture until the vegetables are thickened and cooked through, adjusting seasoning as necessary.

16

Make four indentations in the mixture and crack one egg into each indentation quickly.

17

Cover the skillet and cook until the egg whites are set, approximately 15 minutes.

Cooking Techniques

sautéingpoaching

Equipment Needed

panbaking stonemixing bowlspatulaknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Also Known As

ShakshukaChakchoukaShakshouka Tunisienne

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