Algerian Poached Eggs Chakchouka Recipe

Ingredients for Algerian Poached Eggs Chakchouka

• Olive Oil
• 1 teaspoon cumin seeds
• 1 tablespoon paprika
• Onion
• Harissa
• Garlic Cloves
• 1 (28 ounce) can crushed tomatoes
• Potato
• Green Bell Pepper
• Red Bell Pepper
• Yellow Bell Pepper
• Chili Pepper
• 1 cup water
• Kosher Salt
• Fresh Ground Pepper
• 4 large eggs
• Parsley
• Black Olives
• Capers

How to Make Algerian Poached Eggs Chakchouka

1. Heat 2 tablespoons of olive oil in a deep skillet over medium heat.
2. Add 1 teaspoon cumin seeds and cook for 15 seconds. Stir in 1 tablespoon paprika and cook for another 10-15 seconds until fragrant.
3. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until onions are translucent and softened, about 5 minutes.
4. Add 1 (28 ounce) can crushed tomatoes, 1 red bell pepper (chopped), 1 green bell pepper (chopped), and 1 medium potato (diced).
5. Add 1 cup water, 1 teaspoon salt, and ½ teaspoon black pepper.
6. Bring to a simmer, then reduce heat to low, cover, and simmer for 10 minutes, adding more water if needed.
7. Create 4 small wells in the sauce.
8. Crack 4 eggs, one at a time, into a small bowl, then gently slide each egg into a well.
9. Cover and simmer for another 10-15 minutes, or until eggs are cooked to your liking.
10. Garnish with 2 tablespoons chopped fresh parsley or cilantro, and optional black olives and capers.
11. Serve hot with crusty bread or rice. Enjoy!