Egg Chachouka

Egg Chachouka Recipe: A Flavorful Thai Dish

Region / culture: Thailand | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Egg Chachouka is a delicious and flavorful dish that originates from North Africa. It is a popular dish in countries like Tunisia, Algeria, and Morocco, where it is often enjoyed for breakfast or brunch. This dish features a rich and spicy tomato sauce with peppers, onions, and a hint of heat from chiles, all topped with perfectly cooked eggs. It is a satisfying and comforting meal that is perfect for any time of day.

History

Chachouka is believed to have originated in Tunisia, where it is a staple dish in many households. The name "Chachouka" is derived from the Berber word "shakshouka," which means "a mixture" or "a hodgepodge." This dish has been enjoyed for generations in North Africa and has since gained popularity in other parts of the world.

Ingredients

1 tbsp olive oil
1 small red pepper, seeded and thinly sliced
1 small yellow pepper, seeded and thinly sliced
1 small green pepper, seeded and thinly sliced
2 garlic cloves, minced
1 – 2 small red chiles, seeded and finely chopped
1 can (14 oz or 397 g) Italian peeled tomatoes, chopped
1 tsp harissa
1 tsp ground caraway seeds
0.5 tsp fresh paprika
0.5 tsp ground cumin
4 large eggs
2 tbsp chopped chives or flat-leaf parsley
4 thick slices grainy bread

How to prepare

In a large frying pan, heat the oil over low heat and cook the peppers until they are soft, about 10 minutes.
Stir in the garlic and chile and cook for an additional 1 – 2 minutes.
Next, add the tomatoes, harissa, and spices, and stir well to combine.
Increase the heat to medium and let the tomato mixture cook uncovered for 10 to 15 minutes, or until the tomatoes have reduced to a thick pulp.
Using the back of a spoon, create 4 equally spaced depressions in the tomato mixture, then carefully crack one egg into each depression.
Cover the pan and let it simmer for about 5 minutes, or until the yolks are still soft but the egg whites are cooked.
Sprinkle with chives or parsley and serve immediately with toasted grainy bread.

Alternative method

Alternatively, you can also prepare this dish by pouring the tomato mixture into four individual ovenproof dishes.
After creating the egg depressions and cracking the eggs on top, lightly cover each dish with foil and bake in a preheated oven at 350°F (177°C) for 15 – 20 minutes.

Variations

Add cooked chickpeas or lentils for extra protein and fiber.
Top with crumbled feta or goat cheese for a creamy and tangy twist.
Stir in some spinach or kale for added greens and nutrients.
Use different colored peppers or add other vegetables like zucchini or eggplant for variety.

Cooking Tips & Tricks

Be sure to cook the peppers until they are soft before adding the garlic and chiles to ensure they are fully cooked and flavorful.

- Adjust the amount of harissa and chiles to suit your spice preference. You can always add more or less to customize the heat level of the dish.

- Make sure to create evenly spaced depressions in the tomato mixture before adding the eggs to ensure they cook evenly.

- For a more traditional presentation, serve the Chachouka in individual ovenproof dishes and bake in the oven until the eggs are cooked to your liking.

Serving Suggestions

Egg Chachouka can be served on its own as a hearty breakfast or brunch dish. It can also be paired with a side salad or some fresh fruit for a light and satisfying meal.

Cooking Techniques

Egg Chachouka can be cooked on the stovetop or baked in the oven, depending on your preference. Both methods result in a delicious and satisfying dish.

Ingredient Substitutions

You can use any color of bell peppers or a combination of colors for a visually appealing dish.

- If you don't have harissa, you can substitute with a pinch of cayenne pepper or red pepper flakes for heat.

- Any type of bread can be used for serving, such as crusty baguette or whole grain toast.

Make Ahead Tips

The tomato mixture for Egg Chachouka can be prepared in advance and stored in the refrigerator for up to 2 days. When ready to serve, simply reheat the mixture and add the eggs to cook.

Presentation Ideas

Egg Chachouka can be served in the pan it was cooked in for a rustic and cozy presentation. You can also transfer it to individual serving dishes for a more elegant presentation.

Pairing Recommendations

Egg Chachouka pairs well with a variety of side dishes, such as a fresh green salad, roasted potatoes, or crusty bread. It also goes well with a side of yogurt or hummus for added creaminess.

Storage and Reheating Instructions

Leftover Egg Chachouka can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply transfer the dish to a pan and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Egg Chachouka contains approximately 250 calories. This makes it a relatively low-calorie meal that is both satisfying and nutritious.

Carbohydrates

Each serving of Egg Chachouka contains approximately 25 grams of carbohydrates. The majority of the carbohydrates come from the peppers, tomatoes, and bread in the dish.

Fats

Each serving of Egg Chachouka contains approximately 10 grams of fat. The fat content primarily comes from the olive oil used for cooking and the eggs in the dish.

Proteins

Each serving of Egg Chachouka contains approximately 12 grams of protein. The protein comes from the eggs and the vegetables in the dish.

Vitamins and minerals

Egg Chachouka is a rich source of vitamins and minerals, including vitamin C, vitamin A, vitamin K, and potassium. The peppers and tomatoes in the dish provide a healthy dose of these essential nutrients.

Alergens

Egg Chachouka contains eggs and gluten from the bread. It may also contain traces of nuts, depending on the ingredients used.

Summary

Overall, Egg Chachouka is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful dish that is perfect for any time of day.

Summary

Egg Chachouka is a flavorful and satisfying dish that is perfect for any time of day. With a rich and spicy tomato sauce, colorful peppers, and perfectly cooked eggs, it is a dish that is sure to impress. Whether served for breakfast, brunch, or dinner, Egg Chachouka is a versatile and delicious meal that is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Egg Chachouka. It was many years ago, during a trip to Morocco with my husband. We were exploring the bustling markets of Marrakech, taking in the vibrant colors, exotic scents, and lively atmosphere. As we wandered through the narrow alleyways, we came across a small café tucked away in a quiet corner. The tantalizing aroma of spices wafted through the air, drawing us in.

Inside the café, we were greeted by a friendly elderly woman with a warm smile and twinkling eyes. She spoke in rapid French, gesturing animatedly as she prepared a dish that looked and smelled absolutely divine. It was a rustic and hearty stew of tomatoes, bell peppers, onions, and poached eggs, simmered in a fragrant blend of spices. I watched in awe as she skillfully cracked the eggs into the bubbling mixture, creating a beautiful mosaic of colors and flavors.

I couldn't resist asking the woman for the recipe, and to my delight, she was more than happy to share it with me. She explained that the dish was called Egg Chachouka, a traditional North African specialty that was popular for breakfast or brunch. She handed me a handwritten recipe card, written in elegant cursive with detailed instructions and a list of ingredients.

Back home, I couldn't wait to recreate the magical dish that had captivated me in Morocco. I gathered the necessary ingredients, including ripe tomatoes, bell peppers, onions, garlic, eggs, and an assortment of spices such as cumin, paprika, and chili powder. As I chopped, diced, and sautéed, the familiar scents of the bustling Marrakech markets filled my kitchen, transporting me back to that memorable day.

The Egg Chachouka simmered on the stove, the colors blending and melding into a rich and aromatic stew. I carefully cracked the eggs into the savory mixture, watching as they cooked to perfection, the yolks still runny and golden. I sprinkled fresh herbs on top and served the dish with crusty bread for dipping.

My husband took his first bite and his eyes widened in delight. "This is incredible!" he exclaimed, savoring the flavors. I smiled with satisfaction, knowing that I had successfully recreated a taste of Morocco in our own home.

Since that day, Egg Chachouka has become a beloved staple in our household. I have shared the recipe with friends and family, who have all been amazed by its simplicity and deliciousness. Each time I make it, I am reminded of that chance encounter in Marrakech and the generous woman who shared her culinary secrets with me.

Over the years, I have made slight adjustments to the recipe, adding my own touches and variations. Sometimes I throw in a handful of olives or crumble feta cheese on top for an extra burst of flavor. Other times, I experiment with different combinations of spices to create new and exciting twists on the classic dish.

But no matter how I choose to prepare it, Egg Chachouka always brings me back to that magical day in Morocco, where I discovered the beauty and simplicity of North African cuisine. It is a dish that holds a special place in my heart, a reminder of the power of food to connect us across cultures and borders.

And so, as I sit down to enjoy a steaming bowl of Egg Chachouka with my loved ones, I am filled with gratitude for the journey that brought this recipe into my life. It is a treasure that I will continue to cherish and pass down for generations to come. Bon appétit!