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Chakchuka | Eggs in a tomato stew

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Ingredients

2 tsp Olive Oil
1 Onion Peeled and Finely Diced
4 Cloves Garlic Peeled and Finely Chopped
1 Red Capsicum Finely Chopped
1 1/2 Tbsp Ground Cumin
1 Heaped Teaspoon Paprika
1 Tbsp Tomato Paste Concentrated
800g Tinned Chopped Tomatos
Salt Flakes
Black Pepper
4 Whole Eggs
4 Egg Yolks
125g Plain Yoghurt or Labne To Serve
8 Slices Good Quality Sliced Bread To Serve

Chakchuka | Eggs in a tomato stew

  • Medium

Ingredients

Directions

Steps

1
Done

Heat the olive oil in a large heavy-based frying pan or cast-iron skillet over medium heat. Add the onion and garlic and sauté for a couple of minutes, stirring frequently.

2
Done

Add the capsicums and sauté for a couple more minutes, stirring often to prevent the mixture from sticking to the pan and burning. Add the cumin and paprika and stir to combine, frying for a further 1 minute until the aroma from the spices begins to bloom.

3
Done

Add the tomato paste and tinned tomatoes, mix through and bring to a simmer. Season well with salt and pepper and simmer for a further 15 minutes, stirring occasionally.

4
Done

At this stage taste the sauce for flavour, adding more salt and pepper if you deem necessary. It’s important to cook the tomatoes for at least 15 minutes as this will help reduce the level of acidity found naturally occurring in the tomatoes. It will also help reduce the liquid which will intensify the flavour.

5
Done

With a large tablespoon, make eight dents in the sauce. Break the whole eggs into each dent as you make them, finishing with the yolks in the dents. Swirl the whites into the tomato stew a little, ensuring you don’t break the yolks.

6
Done

Cook the eggs gently for 7–10 minutes, or until the whites are set and the yolks are still runny. Place a lid on the pan to significantly speed up the process. Season lightly with salt and pepper.

7
Done

Serve the chakchuka in the pan alongside the fresh bread and yogurt or labne.

The Cafe

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Gluten Free Baby Sultana Cakes
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Stir Fried Black Bean Squid