Tunisian chakchouka — eggs gently poached in a smoky simmered sauce of peppers, tomatoes, garlic and warm spices. A vibrant one-pan brunch with crusty bread.
Chakchouka is North Africa's answer to a one-pan brunch — eggs gently poached in a fragrant, spiced tomato and pepper sauce. Smoky with cumin and paprika and brilliant for any time of day, it's comfort food made for scooping up with crusty bread.
Prep 10 min
Cook 25 min
Total 35 min
Easy
- 4 Tomatoes
- 2 tbs Olive Oil
- 1 Diced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 3 Cloves Crushed Garlic
- 1 tsp Cumin
- 1 tsp Paprika
- 3/4 teaspoon Salt
- 1/2 teaspoon Chili Powder
- 4 Eggs
Video
Preparation
- Heat the oil in a large cast iron skillet or lidded sauté pan over medium-high heat. Add the onion and sauté for 2–3 minutes until softened, then add the peppers and garlic and sauté for a further 3–5 minutes.
- Add the tomatoes, cumin, paprika, salt and chilli powder, mix well, and bring to a simmer. Reduce to medium-low and simmer, uncovered, for 10–15 minutes until thickened, tasting and adjusting the salt and spice.
- Using the back of a spoon, make four craters in the sauce and crack an egg into each.
- Cover and simmer for 5–7 minutes until the eggs have set.
- Serve immediately with crusty bread or pita.
Tips from the ZestyPlate Kitchen
- Cook the peppers and onion until really soft to build a sweet, mellow base.
- Let the tomato sauce reduce and thicken before adding the eggs so it's not watery.
- Make proper craters for the eggs so the whites set into the sauce.
- Cover the pan and cook gently so the whites set while the yolks stay runny.
Frequently Asked Questions
They're the same dish under different spellings and regional variations — eggs poached in a spiced tomato-pepper sauce.
Yes — crumbled feta, merguez sausage, olives or fresh herbs are all delicious additions.
Cook covered over gentle heat and check often — pull it as soon as the whites set but the yolks still wobble.
