Name: Chakchouka (Shakshouka)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 3 tablespoons; Chopped onion - 1 ⅓ cups; Thinly sliced bell peppers, any color - 1 cup; Garlic, minced, or to taste - 2 cloves; Chopped tomatoes - 2 ½ cups; Hot chile pepper, seeded and finely chopped, or to taste - 1; Ground cumin - 1 teaspoon; Paprika - 1 teaspoon; Salt - 1 teaspoon; Eggs - 4 large

Ingredients for - Chakchouka (Shakshouka)

1. Olive oil 3 tablespoons

2. Chopped onion 1 ⅓ cups

3. Thinly sliced bell peppers, any color 1 cup

4. Garlic, minced, or to taste 2 cloves

5. Chopped tomatoes 2 ½ cups

6. Hot chile pepper, seeded and finely chopped, or to taste 1

7. Ground cumin 1 teaspoon

8. Paprika 1 teaspoon

9. Salt 1 teaspoon

10. Eggs 4 large

How to cook deliciously - Chakchouka (Shakshouka)

1 . Stage

Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.

2 . Stage

Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.

3 . Stage

Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.

4 . Stage

Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes. lucy