Chakchouka (Tunisian Poached Eggs with Peppers)

  • Total Time - 40 minutes
  • Prep - 15 minutes
  • Cooking - 25 minutes
  • Servings: 4
  • Country: Tunisia
Chakchouka (Tunisian Poached Eggs with Peppers)

The key to perfect Chakchouka is a thick and flavorful sauce. Let it simmer for a long time so that the flavors of tomatoes, peppers, and harissa meld together. If you like it spicy, don't hesitate to add more Harissa and chili peppers. For a milder flavor, you can substitute caraway and harissa with sweeter paprika and less spicy seasoning. The eggs must be cooked so that the yolk remains runny for maximum enjoyment with dipping bread.

Ingredients

I. For the Sauce

  • 3 tbsp Olive oil
  • 1 medium Onion, chopped
  • 1 pc Red bell pepper, diced
  • 1 pc Green bell pepper, diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 800 g Crushed tomatoes (canned)
  • 1 tsp Harissa (or to taste)
  • 1 tsp Ground caraway
  • 1 tsp Ground sweet paprika
  • Salt, black pepper, and a pinch of sugar

II. For Finishing

  • 4 pcs Eggs
  • Fresh parsley or cilantro, chopped (for garnish)
  • Bread for serving

Instructions

Step 1: Preparing the Base

In a large skillet (ideally cast iron with a lid), heat the olive oil over medium heat.

Add the chopped onion and bell peppers. Sauté for 5-7 minutes until the vegetables soften.

Step 2: Spices and Tomato Sauce

Add the garlic, caraway, sweet paprika, and Harissa. Sauté for 1 minute until fragrant.

Stir in the tomato paste and cook for 2 minutes. Then add the crushed tomatoes, salt, pepper, and a pinch of sugar.

Reduce the heat and let the sauce simmer uncovered for 15-20 minutes until the liquid reduces and the sauce thickens.

Step 3: Adding the Eggs

Use a spoon to make 4 wells (or as many as you have eggs) in the thick sauce.

Carefully crack one egg into each well. Gently sprinkle the eggs with a pinch of salt and black pepper.

Step 4: Finishing and Serving

Cover the pan with a lid and cook over low heat for 5-8 minutes. The time depends on how runny you prefer the yolks. For runny yolks, only the whites need to be set.

Sprinkle the dish with chopped parsley or cilantro and serve immediately directly from the pan with fresh, crusty bread for dipping.