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Chakchouka, sometimes spelled shakshuka or tchoutchouka, is a dish that has conquered the whole world thanks to its simplicity and flavor. Originally from North Africa, this preparation made from eggs, tomatoes and spices is a true treasure of Mediterranean cuisine. We will reveal to you the secrets to making a perfect, tasty shakchouka with perfectly cooked eggs!
Chakchouka is a recipe accessible to everyone, because it only requires a few basic ingredients. You can even adapt it according to the vegetables you have on hand. To prepare this dish for two people, you will need:
- 4 eggs
- 4 ripe tomatoes (or a can of crushed tomatoes out of season)
- 1 onion
- 1 red pepper
- 2 cloves garlic
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- Fresh coriander
To obtain a tasty shakchouka, start by slicing the onion, garlic and red pepper into thin strips. Then cut the tomatoes into small cubes. Make sure the ingredients are well prepared before cooking.
In a frying pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Next, stir in the red pepper and cook for a few minutes until it softens slightly.
Add the diced tomatoes to the pan, then sprinkle with ground cumin and sweet paprika. Season with salt and pepper to taste. Simmer for about 15 minutes, stirring occasionally, until the sauce reduces and thickens.
Make small indentations in the tomato sauce using a wooden spoon and carefully break in the eggs one by one. Cover the pan and cook for about 5 minutes, until the egg whites are set and the yolks remain slightly runny. Add chopped fresh coriander for more flavor.
Accompany the shakchouka with fresh bread, pita or baguette for a complete meal.
One of the keys to making a successful shakchouka lies in cooking the eggs perfectly. To avoid getting overcooked eggs, be sure to turn the heat down to its lowest setting once you crack the eggs into the sauce. The secret lies in slow and gentle cooking. If you prefer slightly runny yolks, monitor the cooking carefully and remove the pan from the heat as soon as they have reached the desired consistency. For an alternative, you can also cook the eggs separately in another pan and then add them to the shakchouka once the whites are well set, while keeping the yolks runny. By following these tips, you will have perfectly cooked eggs, ready to melt into the delicious tomato sauce of your shakchouka.
