Chakchouka is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It’s usually eaten for breakfast or lunch, but I think it’s tasty anytime. And it’s easy to make. It is similar to the Turkish dish ‘Menemen’ and to the Latin American breakfast dish ‘Huevos Rancheros.
- 3 tablespoons olive oil
- 1 1/3 cups chopped onion
- 1 cup thinly sliced bell peppers, any color
- 2 cloves garlic, minced, or to taste
- 2 1/2 cups chopped tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 hot chile pepper, seeded and finely chopped, or to taste
- 4 eggs
- Heat the olive oil in a skillet over medium heat.
- Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly.
- Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.
- Make four indentations in the tomato mixture for the eggs.
- Crack the eggs into the indentations.
- Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes.