Tunisian Chakchouka
Created by dienia b on February 6, 2024
- Servings: 4
- Prep Time: 30m
- Cook Time: 40m
- Recipe #42311
Ingredients
- 4 tablespoons olive oil
- 2 cups green bell peppers, chopped
- 1 cup onions, chopped
- 1 jalapeno pepper, minced
- 1/2 cup water
- 2 cloves garlic, smashed
- 4 cup tomatoes, ripe, chopped
- 1 tablespoon tomato paste
- 1 tablespoon harissa
- 1 teaspoon cumin, to taste
- 8 ounces frozen meatballs
- 1 bay leaf
- 1/4 teaspoon ground caraway seeds
- 1/4 teaspoon dried thyme, to taste
- 4 eggs
- 1 teaspoon salt, to taste
- 16 ounces French bread, sliced, heated (1 loaf)
How to Make
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Step 1: Cut the tomatoes into large pieces.
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Step 2: Deseed and mince all the peppers.
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Step 3: Heat olive oil.
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Step 4: Add the onion and garlic.
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Step 5: And before it is brown, add peppers.
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Step 6: Add the cumin (they called for a tablespoon).
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Step 7: When the cumin is blended add tomato paste, tomatoes, and the harissa and salt.
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Step 8: Add bay leaf, caraway seeds and thyme.
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Step 9: Add meatballs and water.
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Step 10: Simmer 10 minutes.
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Step 11: As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs.
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Step 12: Space the eggs to give them room.
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Step 13: Put the lid of the pot on.
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Step 14: Simmer 15 minutes, depending on how high your heat is.
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Step 15: The yolks should be runny.
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Step 16: Remove bay leaf.
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Step 17: When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this.
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Step 18: Repeat for four people.
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Step 19: Have french bread cut and ready to dip into the chakchouka
Nutritional Facts
- Serving Size: 1 (657.6 g)
- Calories 658
- Total Fat - 42.2 g
- Saturated Fat - 11.3 g
- Cholesterol - 918 mg
- Sodium - 1243.8 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 5.9 g
- Sugars - 9.9 g
- Protein - 37.9 g
- Calcium - 270.1 mg
- Iron - 6.3 mg
- Vitamin C - 93.2 mg
- Thiamin - 0.3 mg