Chakchouka

Method5 steps

1. 1

   Step 1: Peel and dice the onion (1). Heat all the olive oil (2 tbs) in a large cast-iron skillet or sauté pan with a lid over medium-high heat. Add all the diced onion and sauté for two to three minutes until softened.

   Soften diced onion · 3 minUses 2 tbs Olive Oil · 1 onion, diced in step 1

2. 2

   Step 2: Deseed and slice both sweet peppers (1), peel and crush the garlic (3 Cloves), and dice all four tomatoes. Add the peppers and garlic to the onion pan and sauté for another three to five minutes. Then add all the diced tomatoes and measured cumin (1 tsp), paprika (1 tsp), salt (3/4 teaspoon) and chili powder (1/2 teaspoon), and mix.

   Sauté peppers and garlic before adding tomatoes · 5 minUses All the softened onion and oil · 1 red sweet pepper, deseeded and sliced in step 2 · 1 green sweet pepper, deseeded and sliced in step 2 · 3 Cloves Crushed Garlic · 4 fresh tomatoes, diced in step 2 · 1 tsp Cumin · 1 tsp Paprika · 3/4 teaspoon Salt

3. 3

   Step 3: Bring the complete sauce to a simmer. Reduce to medium-low heat and simmer uncovered for ten to fifteen minutes until thickened to your preferred consistency. Taste and add separate finishing salt or chili powder only if needed. Make four hollows in the cooked sauce with the back of a spoon.

   Reduce tomato-pepper sauce · 15 minUses The complete tomato-pepper-spice pan · Additional salt after tasting sauce, only if needed · Additional chili powder after tasting sauce, only if desired

4. 4

   Step 4: Crack one egg into each of the four hollows. Cover the skillet and simmer gently for five to seven minutes until the egg whites are set; continue as needed to your preferred yolk doneness.

   Set eggs in finished sauce · 7 minUses All the prepared sauce · 4 Eggs

5. 5

   Step 5: Serve the finished skillet immediately, offering crusty bread alongside if desired.

   Uses The complete finished skillet · Crusty bread to serve alongside, as needed