Chakchouka (Eggs, tomatoes and chillies): Difference between revisions
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|title=Chakchouka (Eggs, tomatoes and chillies) an egg recipe | |title=Chakchouka (Eggs, tomatoes and chillies) an egg recipe | ||
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|keywords= | |keywords=#eggs #chillies #onion #oliveoil #tomatoes #tomato #garlic #pittabread #sweetpeppers #fry #hilba | ||
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|description=A Libyan breakfast recipe. Variations of this dish are also popular in Algeria and Tunisia | |description=A Libyan breakfast recipe. Variations of this dish are also popular in Algeria and Tunisia | ||
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Serve with [[Pitta bread|pitta bread]]. | Serve with [[Pitta bread|pitta bread]]. | ||
===Variations=== | ===Variations=== | ||
Add a little [[Tomato|tomato]] purée to the mixture with the [[Chillies|chillies]] for additional colour or try adding a teaspoon of [[Hilba|hilba]] to it. You can also include [[sweet peppers]]. In North Africa [[merguez] is sometimes added. | Add a little [[Tomato|tomato]] purée to the mixture with the [[Chillies|chillies]] for additional colour or try adding a teaspoon of [[Hilba|hilba]] to it. You can also include [[sweet peppers]]. In North Africa [[merguez]] is sometimes added. | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
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Revision as of 13:26, 11 February 2017
| Chakchouka (Eggs, tomatoes and chillies) | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 110 |
| Ready in: | 25 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
A Libyan breakfast recipe aka Shakshuka. Variations of this dish are also popular in Algeria and Tunisia.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil for frying
- Garlic cloves, to taste, chopped
- 1 onion, chopped
- Green chillies, to taste, finely chopped
- 5 ripe tomatoes, sliced
- Seasoning
- 4 large eggs
Method
- Heat the olive oil in a frying pan and gently fry the garlic and onion until soft and golden brown (about 10 minutes).
- Mix in the chillies then arrange the tomato slices on top.
- Season, then cover and simmer gently for about 15 minutes.
- Break the eggs into the pan and, using a fork, spread the whites to cover the tomatoes.
- Cover and cook for about 6 minutes, or until the eggs are done.
- Cut the mixture into quarters and scoop these out onto warmed serving plates.
Serving suggestions
Serve with pitta bread.
Variations
Add a little tomato purée to the mixture with the chillies for additional colour or try adding a teaspoon of hilba to it. You can also include sweet peppers. In North Africa merguez is sometimes added.
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#eggs #chillies #onion #oliveoil #tomatoes #tomato #garlic #pittabread #sweetpeppers #fry #hilba