Aromatic Algerian Chakchouka with Fresh Coriander
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.
Preparation
Get these tasks done before you start cooking.
Cooking the Vegetable Base
- 1
Heat Oil
Heat olive oil in a large skillet over medium heat.
- 2
Cook Onion & Garlic
Add the onion and garlic, cooking until translucent.
- 3
Add Peppers
Stir in the bell peppers and cook until they begin to soften.
Adding the Tomatoes and Spices
- 1
Add Tomatoes & Spices
Add tomatoes to the skillet, followed by cumin, smoked paprika, salt, and pepper.
Tip: Crushed canned tomatoes can be used as a substitute in off-season months.
- 2
Simmer Sauce
Simmer on low heat for about 15 minutes, stirring occasionally, until the mixture thickens.
Tip: Ensure the skillet does not dry out, add a splash of water if necessary.
- 3
Adjust Seasoning
Adjust seasoning if needed.
How to Make Aromatic Algerian Chakchouka with Fresh Coriander
Total time: 53 min · Yields 4 servings
- 1
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.
- 2
Simmer Base
Begin simmering with the lid off to concentrate flavors.
- 3
Seasoning
Taste and adjust seasoning just before adding eggs.
- 4
Timing
Vegetable Base: 20 min; Egg Poaching: 8-10 min.
- 5
Heat Guide
Sauté: Medium heat; Simmer: Low heat.
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