Algerian Chakchouka

Name: Algerian Chakchouka
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Algérie
Ingredients: 200 g shell-less egg; 400 g seeded bell peppers; 700 g crushed tomatoes; 150 g peeled onion; 9 g peeled garlic; 30 g olive oil; 3 g sweet paprika; 2 g ground cumin; 4 g salt; 10 g fresh parsley

Algerian chakchouka brings together a base of tomatoes and peppers. This version features eggs cooked directly in the vegetables.

Ingredients

200 g shell-less egg
400 g seeded bell peppers
700 g crushed tomatoes
150 g peeled onion
9 g peeled garlic
30 g olive oil
3 g sweet paprika
2 g ground cumin
4 g salt
10 g fresh parsley

Preparation

Finely slice the bell peppers and onion. Sauté them in oil for 10 minutes over moderate heat until softened.

Add the garlic, paprika, and cumin; stir briefly, then incorporate the tomatoes and salt.

Let it simmer uncovered for 15 to 20 minutes. The sauce should thicken before adding the eggs.

Make four small wells and crack an egg into each. Cover and let cook gently for 7 to 10 minutes, until the whites and yolks are set for this version.

Sprinkle with parsley and serve hot. Offer bread and chili separately to adjust the plate.