Chakchouka (North African Poached Eggs)

3 tbsp. olive oil
1 tbsp. spanish paprika
1 onion (medium), finely diced
2 cloves garlic, minced
1 red bell pepper (medium), finely diced
2 hot cherry peppers, finely diced
1 (28oz. can)  peeled, diced tomatoes
6 eggs
Salt & Pepper to taste/Chopped Parsley to garnish

  • Heat oil over medium flame in a deep skillet.  Add the paprika and cook, stirring, until a deep red color and pungent aroma develop.
  • Add onions, garlic, bell pepper and cherry pepper and sauté until softened.  Add Tomatoes and simmer and additional 5 minutes.  The sauce should be thick.  Adjust with salt and pepper.
  • With a spoon, make 6 indentations in the simmering sauce and carefully crack one egg into each indentation.  Cover and simmer approximately 6 minutes until the eggs are a medium doneness.
  • Garnish with chopped parsley and serve with Pita and Chopped Salad.
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