Chakchouka

Hello foodies!

For ages, I’ve wanted to make this dish! An eternity…

And here it is at last: shakshuka!

A recipe that smells like sunshine

I’m thrilled to share my first experience with shakshuka! This iconic dish, bursting with Mediterranean flavors, showcases the sun-kissed vegetables that I adore so much.

The peppers first…

Bell peppers are vibrant and flavorful vegetables that belong to the nightshade family. They come in several varieties, the most common being green bell peppers, harvested before ripening, followed by sweet, red bell peppers, and the more fruity yellow ones. There are also rarer varieties, such as orange and purple. Rich in vitamin C, bell peppers boost the immune system and promote overall vitality. They also contain antioxidants, including carotenoids, which benefit skin health and vision. Low in calories and high in fiber, they fit perfectly into a balanced and colorful diet.

And the tomatoes, of course

The tomato is one of the most widely consumed fruit-vegetables globally, cherished for its freshness and versatility. It comes in various types: the beefsteak, meaty and flavorful, ideal for salads; the cherry tomato, sweet and crunchy, perfect for appetizers; the Roma, elongated and low in juice, suitable for sauces; and the Black Crimea, known for its rich and slightly sweet taste. Nutritionally, tomatoes are an excellent source of vitamin C, potassium, and lycopene, a powerful antioxidant. Low in calories, they support immunity, protect heart health, and contribute to a balanced diet.

Let’s get back to our shakshuka!

Yes, I’ve been eager to make this recipe for quite some time because this dish brings together many elements I love in cooking:

– First, the vegetables of the sun: red bell peppers (you can use yellow, orange, or green bell peppers), and tomatoes (preferably from my garden).

– Spices: cinnamon, cumin, ginger, and many others!

– A slow and gentle cooking process to achieve a wonderfully rich flavor.

A super gourmet veggie dish

This is also a meatless dish, incredibly healthy, that I serve either with plain white rice, quinoa, or with some homemade pita breads (of course!). It’s always a treat.

Shakshuka, or chakchouka, tchektchouka, tchoukchouka, or chachouka, is a dish originating from North Africa, particularly the Maghreb region.

It’s akin to a ratatouille or sauté of green or red peppers, tomatoes, and onions, to which eggs are added at the end.

A versatile recipe

The Turkish version of shakshuka is a dish made with vegetables cooked in olive oil, served cold, and without eggs.

As you can see, depending on the country, origin, and family culinary traditions, shakshuka can vary quite a bit.

My cooking tips for your shakshuka

I enjoy cooking it for a long time. You should allow at least an hour for cooking, but you can extend it to 2 hours if you like. Additionally, you’ll notice that I sauté the spices with the onion and garlic before adding the peppers and tomatoes. This method allows the spices to release their full flavors more effectively.

The necessary utensils:

A baking tray lined with parchment paper,

A heavy-bottomed saucepan or Dutch oven,

A wooden spoon,

A cutting board,

And a good paring knife.

Nothing more…

Other vegetarian recipes that you should enjoy

If you’re looking for other vegetable recipes that celebrate this beautiful season, I invite you to try my Spring Minestrone or Frittata with Sun Vegetables, both of which are equally delicious. The Zucchini Noodles with Olives or the Vegetable Express Couscous make for a complete and colorful meal. And for a touch of originality, don’t hesitate to try my Roasted Fennel with Tomato Oil and Labneh. It’s a true festival of flavors that will delight your taste buds!

Shall we get started?

The recipe, Chef!

Print Recipe

Chakchouka

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vegetarian – Mediterranean

Serves: 5 - 6 Difficulty: Simple Price: €

Prep Time: 20 min – Cooking Time: 1 hour

Ingredients

• 3 red bell peppers
• 5 or 6 eggs
• 6 large tomatoes or one 400 g can of tomato pulp
• 1 large onion
• 2 - 3 cloves of garlic
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/4 teaspoon Espelette pepper
• 5 - 6 basil leaves
• 3 tablespoons olive oil
• Salt
• Pepper

Instructions

1

Grill your peppers in the oven (grill function) on each side. Then put them in a freezer bag and close the bag.

2

If you're using fresh tomatoes, blanch them in boiling water, then remove the skin and seeds.

3

After 15-20 minutes, peel the peppers, empty them, and cut them into squares.

4

Cut your onion into small pieces and sauté it in olive oil.

5

Add the finely chopped garlic and spices.

6

After 2 minutes, add the peppers, then the tomatoes or tomato puree.

7

Add 1/2 glass of water and salt (only pepper at the end of cooking).

8

Let it simmer over low heat for an hour (or more).

9

At the end of cooking, adjust the seasoning and add pepper.

10

Finally, place the eggs, salt them, and let cook for a few minutes.

11

Serve with fresh basil.