Chakchouka

Chakchouka is a popular dish originating from North Africa, particularly Morocco and Tunisia. It consists primarily of eggs poached in a sauce of simmering tomatoes, chili peppers, and onions, often seasoned with spices such as cumin, paprika, and cayenne pepper. Garlic is also a common ingredient.

The preparation typically begins by sautéing onions and peppers in olive oil until softened. Garlic and spices are then added and cooked briefly to release their aromas. Diced or crushed tomatoes are introduced, and the mixture is simmered to create a thick, flavorful sauce. Finally, wells are made in the sauce, and eggs are cracked directly into them. The dish is then covered and cooked until the egg whites are set and the yolks are still runny, or to the desired consistency.

Chakchouka is usually served hot, directly from the pan or skillet in which it was cooked. It is commonly eaten for breakfast or brunch, but can also be enjoyed for lunch or dinner. It is traditionally served with crusty bread for dipping into the rich sauce and runny yolks. Variations of chakchouka exist across different regions and families, with some recipes incorporating ingredients like feta cheese, spinach, or other vegetables. Its vibrant colors and robust flavors make it a visually appealing and satisfying meal.