Chakchouka (also known as Shakshuka) is a vibrant dish of eggs gently poached in a rich, spiced tomato sauce. The flavours are deep and warming, and it’s wonderful any time of day.

I like to serve it with good sourdough toast or warm Turkish or pita bread to soak up the sauce, along with a crisp green salad for freshness.

It works just as well for a quick, nourishing dinner as it does for breakfast. If you make the sauce ahead, you can have it on the table in minutes – simply warm it through, crack in your eggs, and let them set to your liking.

This is one I come back to often, and I hope it finds a place in your kitchen too.

If you make it, I’d be so grateful if you could give it a rating below – it really helps others discover and enjoy it.

Nellie

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Chakchouka (Shakshuka)

Chakchouka (Shakshuka) is a dish of eggs in a spicy tomato sauce, popular across North Africa and the Middle East. It is simply beautiful served with sourdough toast or warm Turkish or pita bread along side a crisp green salad.You can also make the base sauce in advance if serving in individual portions. You can then divide up the sauce in individual heat proof bowls before adding the eggs.

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Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Middle Eastern, North African, Tunisian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 4

Calories: 189kcal

Author: Nellie Kerrison | Relish Mama

Cost: 13

Equipment

• 1 Frying pan

Ingredients

• 2 tablespoons of olive oil Cobram estate extra virgin
• 1 Brown onion finely chopped
• 1 red capsicum diced
• 1 yellow capsicum diced
• 1 zucchini diced
• 2 roma tomatoes diced
• 400 g canned diced tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon of harissa paste alternatively add some fresh chilli or chilli flakes
• 1 teaspoon of ras el hanout middle eastern spice blend
• 1 teaspoon of Spanish paprika
• 1 teaspoon of sugar
• Sea salt
• Freshly cracked black pepper
• 4 fresh free range eggs (add more if you are serving more people)
• Goats cheese and coriander leaves for serving

Instructions

• Heat the oil in a frying pan and cook the onions and capsicums for 8-10 minutes. They will soften and become aromatic.
• Add the zucchini and cook for a further minute or two.
• Add the tomatoes, tomato paste, harissa, ras el hanout, paprika, sugar, salt and pepper and then add 150ml water. Simmer for 15 minutes or until thick and saucy.
• Make hollows in the top of your sauce. Crack each egg open and slip one egg in to each hollow.
• Cover and simmer for approximately five minutes or until cooked to your liking.
• Serve scattered with goats cheese and coriander leaves.

Nutrition

Calories: 189kcal | Carbohydrates: 14g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 273mg | Potassium: 451mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2309IU | Vitamin C: 109mg | Calcium: 82mg | Iron: 2mg