Chakcuouka

Chakcuouka Recipe from Tunisia | Red Bell Peppers, Tomatoes, and More

Region / culture: Tunisia | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Chakchouka is a delicious and flavorful North African dish made with bell peppers, tomatoes, onions, and spices. This dish is perfect for breakfast, brunch, or even dinner, and is sure to impress your family and friends with its vibrant colors and bold flavors.

History

Chakchouka has its origins in North Africa, specifically in countries like Tunisia, Algeria, and Morocco. It is a popular dish in these regions and is often enjoyed as a hearty and satisfying meal. The dish has evolved over time and has been adapted to suit different tastes and preferences.

Ingredients

2 medium red bell peppers
olive oil spray, as needed
2 tsp olive oil
0.5 medium yellow onion, sliced (1 cup)
2 medium garlic cloves, crushed
2 ripe medium tomatoes, cut into wedges
1 tsp sugar
salt, to taste
Freshly-ground black pepper, to taste
4 pita breads

How to prepare

Preheat the broiler.
Line a baking tray with aluminum foil and place the red bell peppers on the tray.
Spray the peppers with olive oil spray.
Broil the peppers for 5 minutes on each side.
Heat oil in a medium-sized nonstick frying pan over medium-high heat.
Add the onion and garlic to the pan and sauté for 5 minutes.
Remove the peppers from the broiler and core, seed, and slice them.
Add the peppers and tomatoes to the frying pan.
Simmer the mixture for 15 minutes.
If the mixture is watery, cook for a few more minutes.
Sprinkle with sugar and toss well.
Add salt and pepper to taste.
Place the pita bread in the broiler, which should still be warm from cooking the peppers, for 2 minutes before serving.
Spoon the warm salad into a serving bowl or onto individual plates with couscous salad and serve with warm pita bread.

Variations

Add cooked chickpeas or lentils for added protein and fiber.
Top the Chakchouka with crumbled feta cheese or a dollop of Greek yogurt for extra creaminess.
Spice up the dish with a pinch of cayenne pepper or red pepper flakes for a kick of heat.

Cooking Tips & Tricks

Make sure to broil the red bell peppers until they are charred and blistered for maximum flavor.

- Sautéing the onions and garlic until they are caramelized will add depth and richness to the dish.

- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, and sugar.

- Serve the Chakchouka with warm pita bread for a complete and satisfying meal.

Serving Suggestions

Serve Chakchouka with warm pita bread, couscous salad, or a side of yogurt for a complete and satisfying meal.

Cooking Techniques

Broil the red bell peppers until charred for maximum flavor.

- Simmer the mixture of peppers and tomatoes until the flavors meld together and the sauce thickens.

Ingredient Substitutions

Use yellow or orange bell peppers instead of red for a different flavor profile.

- Substitute canned diced tomatoes for fresh tomatoes if they are not in season.

Make Ahead Tips

Chakchouka can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Chakchouka in individual bowls or on a platter garnished with fresh herbs like parsley or cilantro for a pop of color.

Pairing Recommendations

Chakchouka pairs well with a crisp white wine like Sauvignon Blanc or a light and refreshing beer like a pilsner.

Storage and Reheating Instructions

Store any leftovers of Chakchouka in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Chakchouka contains approximately 200 calories.

Carbohydrates

Each serving of Chakchouka contains approximately 30 grams of carbohydrates.

Fats

Each serving of Chakchouka contains approximately 5 grams of fats.

Proteins

Each serving of Chakchouka contains approximately 3 grams of proteins.

Vitamins and minerals

Chakchouka is rich in vitamins A and C, as well as potassium and fiber from the bell peppers and tomatoes.

Alergens

Chakchouka is a vegetarian dish and does not contain any common allergens like nuts, dairy, or gluten.

Summary

Chakchouka is a nutritious and flavorful dish that is low in calories and fats, making it a healthy option for any meal.

Summary

Chakchouka is a delicious and nutritious dish that is perfect for any meal of the day. With its bold flavors and vibrant colors, this North African dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Chakchouka. It was given to me by a dear friend who had learned it from her grandmother in Morocco. The vibrant colors and bold flavors immediately caught my eye, and I knew I had to learn how to make it.

My friend invited me over to her house one afternoon to teach me how to make the dish. As she guided me through the steps, I was amazed at the combination of ingredients - tomatoes, bell peppers, onions, and a blend of spices that filled the kitchen with a tantalizing aroma. The eggs cracked into the mixture at the end added a comforting touch that made this dish feel like a warm hug on a cold day.

I learned that Chakchouka is a traditional North African dish that is commonly eaten for breakfast, but can also be enjoyed at any time of day. It is simple yet flavorful, and can be customized with different vegetables and spices to suit your taste.

As I continued to cook with my friend, she shared stories of her grandmother and the many meals she had cooked for her family. She told me how her grandmother would wake up early in the morning to prepare a big pot of Chakchouka for everyone to enjoy before starting their day. The dish was a labor of love, made with care and attention to detail that made it all the more special.

After that day, I couldn't wait to make Chakchouka on my own. I gathered the ingredients and set to work in my own kitchen, following the recipe I had learned from my friend. The process was both calming and exciting, as the colors of the vegetables danced in the pan and the spices mingled together to create a symphony of flavors.

As the Chakchouka simmered on the stove, I thought back to my friend's grandmother and the generations of women who had passed down this recipe. I felt a sense of connection to them, as if I was a part of a long line of cooks who had lovingly prepared this dish for their families.

When the Chakchouka was finally ready, I plated it up and took a bite. The flavors exploded in my mouth, each bite a delicious combination of sweet, savory, and spicy. I couldn't believe I had made something so delicious from scratch, and I knew that this recipe would become a staple in my own kitchen.

Since that day, I have made Chakchouka countless times for my family and friends. Each time I cook it, I think of my friend and her grandmother, and the joy they brought to my life through this simple yet magical dish. And I am grateful for the opportunity to continue the tradition of cooking and sharing this recipe with those I love.