Baking
57 recipes
A humble, North African recipe of eggs poached in a rich tomato and capsicum sauce, often served for breakfast. AKA Chakchouka, or Shakshuka - pronounced SHA(K)-chouk-ah.
It is so simple to make yet has that wow factor especially when you serve it in the centre of the table - even better in a tagine, served with some crusty bread.
Watch the eggs closely to keep the yolks nice and runny – take them off the heat when the whites are almost opaque and ready, then keep the lid on as they finish cooking, while you bring the dish to the table - for perfectly timed serving.
Serves 4. V. DF.GF.
Pictured: Tunisian Brunch of Baked Eggs in a Capsicum and Bean Stew, Chachouka
Ingredients
- ¼ cup light olive oil
- 1 large garlic, peeled and finely diced
- 1 brown onion, finely diced
- 2 capsicum/peppers (1 red and 1 green), seeded and cut into strips
- 1 pinch each of ground cumin and ground coriander
- 1 x 400g tin diced tomatoes
- Optional - 1 x 400g tin cannellini beans, drained and rinsed
- 6 eggs
Method
Heat oil to a gentle heat in large pan or earthenware dish – I like to use a tagine not just for the perfect way it cooks this dish but the presentation is fantastic at the table.
Add the onion and cook til soft for a few minutes, then the garlic and capsicum, cook 8-10 mins til softened – partially cover and stir regularly to help soften the capsicum.
Add the spices and cook a minute til fragrant, then add the tomatoes and beans if using – rinse out the tomato tin til 1/3 full and add this to the pan as well. Season with salt and pepper.
Simmer, 10-15mins til mix has thickened but not dry. Adjust seasoning.
Make 6 impressions in the mixture, break the eggs into each pocket, cover with the lid and cook on a low heat, basting with the juices after a few minutes, til eggs have just set.
Serve with crusty bread, and fresh coriander leaves sprinkled on top.
Pictured: Chachouka cooked in a tagine
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
