Ingredients for Algerian Poached Eggs Chakchouka
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon paprika
- 1 medium onion, chopped
- optional harissa for serving
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 medium potato, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- Yellow Bell Pepper (not specified in recipe)
- Chili Pepper (not specified in recipe)
- 1 cup water (plus more if needed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
- optional black olives
- optional capers
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How to Make Algerian Poached Eggs Chakchouka
- Heat 2 tablespoons of olive oil in a deep skillet over medium heat.
- Add 1 teaspoon cumin seeds and cook for 15 seconds. Stir in 1 tablespoon paprika and cook for another 10-15 seconds until fragrant.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until onions are translucent and softened, about 5 minutes.
- Add 1 (28 ounce) can crushed tomatoes, 1 red bell pepper (chopped), 1 green bell pepper (chopped), and 1 medium potato (diced).
- Add 1 cup water, 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 10 minutes, adding more water if needed.
- Create 4 small wells in the sauce.
- Crack 4 eggs, one at a time, into a small bowl, then gently slide each egg into a well.
- Cover and simmer for another 10-15 minutes, or until eggs are cooked to your liking.
- Garnish with 2 tablespoons chopped fresh parsley or cilantro, and optional black olives and capers.
- Serve hot with crusty bread or rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
15g
Carbs
6g
