ChackChouka (or Shaksshouka) is a popular breakfast dish in North African countries such as Tunisia and Algeria. Traditionally served in a cast iron pan with bread it has been a staple recipe for family throughout the region. Some food historians have said that it was first created in the Ottoman empire before starting its journey through the Middle East. It is similar to the Mexican breakfast dish, Huevos Rancheros, but keeps the egg yolks whole instead of being scrambled.
This dish is bursting with flavour thanks to the peppers, garlics and paprika and is perfect to serve up as a family breakfast. We recommend you give this brilliant dish a go and impress everyone lucky enough to get a bite!
Ingredients – Serves 4
- 45ml/3 tbsp olive oil
- 2 green peppers, de-seeded and sliced
- 1 clove garlic, crushed
- 5ml/1 tsp paprika
- good pinch cayenne
- 2.5ml / 1/2 tsp ground
- cumin 4 large tomatoes, skinned and diced
- 4 Large British Lion eggs
What to do next
- Heat the oil in a large frying pan, add the peppers and cook until soft.
- Stir in the garlic and spices and cook for 30 seconds.
- Add the tomatoes then make 4 indentations and drop an egg in each.
- Cook over a low heat until eggs are set.
- Serve immediately.
Good, right? Well, if you liked that we have some more world recipes coming up. In the meantime, why not have at being more adventurous and have a go at one of our stir-fry and curry recipes