Chakchouka (Shakshouka)

Chakchouka (Shakshouka)

Ben

"Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'"
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Ingredients

40 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  2. Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  3. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Footnotes

  • Cook's Note:
  • You may use drained canned tomatoes instead of fresh, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 70
  1. 93 Ratings

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Most helpful positive review

This came out wonderful. I love savory breakfasts and this really hits the spot! I multiplied by about 10 and used 36 eggs. Our staff really enjoyed it. Thank you!

Most helpful critical review

Wasn't bad. Had leftovers for breakfast the next day. As a dinner, would be better served over a carb such as rice or mashed potatoes, I think.

Most helpful
Most positive
Least positive
Newest

This came out wonderful. I love savory breakfasts and this really hits the spot! I multiplied by about 10 and used 36 eggs. Our staff really enjoyed it. Thank you!

Delicious. I made it exactly as written. Wish I had thought to buy pitas, but serving it with toast was still really good!

Absolutely awesome! We made this for breakfast and loved it! It is so filling and delicious. I shared the recipe with my parents who are big breakfast eaters and they loved it too! I will defini...

Having recently returned from Israel, I was delighted to find this recipe. I added a 1/3 cup of sliced green olives. It was delicious!

My husband came home from Israel raving about this dish. Used this recipe and it was fantastic. I double, triple or even quadruple the sauce, then freeze it in batches so we can have it regularl...

Wasn't bad. Had leftovers for breakfast the next day. As a dinner, would be better served over a carb such as rice or mashed potatoes, I think.

Easy tasty recipe. I like the addition of cumin & Hot peppers Thanks for making my Sunday Bruch a real treat.

Simply amazing! I used red onion and substituted the chili pepper with red cayenne spice and a jalapeno. The flavor is undeniable and the texture is superb. The dish is just spicy enough to make...

This was great! My husband loved it. The only thing I would change it to half the salt since it was a bit salty for my taste but otherwise it was great.

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