Algerian Chakchouka With Eggs

 Ingredients: Recipe prepared by my husband... 4 eggs (preferably free-range chicken) 840 g whole canned tomatoes 6 tablespoons olive oil 2 red onions 2 large red bell peppers 2 large green or yellow bell peppers 4 cloves of garlic 2 medium red chili peppers or one teaspoon of chili 2 teaspoons cumin 2 teaspoons sweet paprika 2 teaspoons salt

To start this delicious recipe, the first step is to prepare all the necessary ingredients. We will focus on the vegetables, as they will add extra flavor to our dish. We begin by slicing the bell pepper, chili pepper, and onion. The bell pepper and chili are cut into thin strips, known as julienne, while the onion is diced into small cubes. Garlic, an essential ingredient for an intense flavor, is also sliced thinly. Once we have the vegetables prepared, we mix them in a bowl and set them aside, to add to the pan later.

Meanwhile, we take care of cooking the onion. We take a non-stick pan and add enough oil to coat the bottom. When the oil is hot, we add the chopped onion. We let the onion sauté over medium heat, stirring occasionally, until it becomes soft and translucent, about 10 minutes. This will release delicious aromas that will form the base of our dish.

After the onion has softened, we add the mixture of peppers and garlic to the pan. We stir gently to combine the flavors and then cover the pan, allowing the ingredients to meld over medium heat. It’s important to shake the pan occasionally to prevent the ingredients from sticking to the bottom.

Meanwhile, we take care of the canned tomatoes. We take them out of the can and drain the juice, which we keep for later use. We chop the tomatoes into small pieces and, in a separate bowl, mix the tomato juice with cumin, salt, and paprika. This combination of spices will add a rich and aromatic flavor to our dish.

When the peppers are cooked through and their aroma fills the kitchen, we add the chopped tomatoes and the spiced juice to the pan. We mix well to integrate all the ingredients and let the mixture simmer, uncovered, for about 20 minutes. This step is essential, as we want the liquid to evaporate and the mixture to become thicker.

Once we have achieved the right texture, we use a spoon to make deep indentations in the mixture. In these indentations, we prepare to add the eggs. Each egg is carefully cracked, taking care not to break the yolk. Once all the eggs are in the pan, we do not stir the mixture anymore. We cover the pan and let it cook over medium heat for about 5 minutes, until the eggs are cooked but the yolks remain soft and creamy.

Finally, we serve the dish hot, alongside a slice of fresh bread or a green salad for an extra touch of freshness. This recipe is not only tasty but also colorful, making it perfect for a family meal or a lunch with friends.

 Tags:  eggs onion chicken meat garlic tomatoes pepper oil olives gluten-free recipes lactose-free recipes vegetarian recipes