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Chackouka (Poached Eggs on Pepper Ragout)

Chackouka (Poached Eggs on Pepper Ragout) is a traditional Algerian recipe for a classic dish of eggs poached in a ragout of tomatoes, red bell peppers and chillies. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Poached Eggs on Pepper Ragout (Chackouka).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesVegetarian RecipesVegetable RecipesAlgeria Recipes



Versions of this dish can be found in Libya (Shakshooka) and Morocco (Chackchouka as well as Algeria.

Ingredients:

1 onion, finely sliced
3 tbsp olive oil
350g red bell peppers, finely sliced
2 fresh red chillies, chopped
650g firm, ripe, tomatoes, blanched, peeled, de-seeded and chopped
salt and black pepper, to taste
pinch of sugar, to taste
4 fresh eggs

Method:

Heat the oil in a deep-sided frying pan then add the onion and fry for about 8 minutes, or until soft. Add the bell pepper and chillies and stir-fry until almost soft (about 3 minutes) before adding the tomatoes. Stir to combine and cook for 8 minutes then season to taste with salt, black pepper and sugar (optional).

With the back of a large spoon form four large impressions n the ragout and crack the eggs into these. Cover the pan and cook the eggs until the whites are firm and the yolks are still soft. Serve on plates, with the tomato-based sauce served over the egg.

Algeria
Traditional
eggs
vegetables
eggs, vegetables, frying, breakfast, vegetarian, chillies
onions, olive oil, red bell pepper, red chillies, tomatoes, salt and black pepper, sugar, eggs

Method:

Heat the oil in a deep-sided frying pan then add the onion and fry for about 8 minutes, or until soft. Add the bell pepper and chillies and stir-fry until almost soft (about 3 minutes) before adding the tomatoes. Stir to combine and cook for 8 minutes then season to taste with salt, black pepper and sugar (optional).

With the back of a large spoon form four large impressions n the ragout and crack the eggs into these. Cover the pan and cook the eggs until the whites are firm and the yolks are still soft. Serve on plates, with the tomato-based sauce served over the egg.