Aromatic Algerian Chakchouka with Fresh Coriander
A flavorful North African stew with tomatoes, peppers, and eggs
Dive into Algerian cuisine with this vibrant and aromatic Chakchouka, featuring a blend of fresh vegetables and perfectly poached eggs, garnished with fresh coriander for an extra burst of flavor.
- 40 min
- 4
- Easy
Ingredients
For the Vegetable Base
For the Poached Eggs
For the Garnish
Preparation
Cooking the Vegetable Base
Heat Oil
Heat olive oil in a large skillet over medium heat.
Cook Onion & Garlic
Add the onion and garlic, cooking until translucent.
Add Peppers
Stir in the bell peppers and cook until they begin to soften.
Adding the Tomatoes and Spices
Add Tomatoes & Spices
Add tomatoes to the skillet, followed by cumin, smoked paprika, salt, and pepper.
Crushed canned tomatoes can be used as a substitute in off-season months.
Simmer Sauce
Simmer on low heat for about 15 minutes, stirring occasionally, until the mixture thickens.
Ensure the skillet does not dry out, add a splash of water if necessary.
Adjust Seasoning
Adjust seasoning if needed.
Cooking Process
Poach Eggs
Make small divots in the sauce, crack an egg into each divot, cover, and let cook for about 8 minutes until the eggs are set to your preference.
Simmer Base
Begin simmering with the lid off to concentrate flavors.
Seasoning
Taste and adjust seasoning just before adding eggs.
Timing
Vegetable Base: 20 min; Egg Poaching: 8-10 min.
Heat Guide
Sauté: Medium heat; Simmer: Low heat.
Plating & Serving
Aromatic Algerian Chakchouka with Fresh Coriander
Aromatic Algerian Chakchouka with Fresh Coriander
Serve Hot
Serve the Chakchouka piping hot. Spoon onto plates, ensuring each serving includes an egg with a generous portion of the vegetable stew beneath.