AFRICAN FOODS #15 ALGERIA Chakchouka (Eggs in Tomato Sauce)

Start your day off right with Chakchouka, a traditional Algerian dish that’s mainly eaten for breakfast. This dish is simple to make and can be completed in around 20 minutes. Traditionally, the main components in Chakchouka include sautéed onions, tomatoes and various spices topped with a few eggs. This meal goes great with a side of bread, pita or rice to soak up the sauces, so try it out!

Ingredients: 2 Tbsp olive oil 1 onion, diced 1 red bell pepper, sliced 1 green bell pepper, sliced 3 garlic cloves, minced 4 tomatoes, , diced (or or 2-14 oz cans, lightly drained) 1 tsp cumin 1 tsp paprika ¾ tsp salt ½ tsp chili powder 4 eggs Instructions In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.