Peppers and tomatoes simmered gently with garlic and spices, then eggs cooked right in the sauce: tchoutchouka, or chakchouka, is a great classic of North African cooking. Simple, colourful and generous, it is shared straight from the pan, with bread to mop up the sauce.
In this article, find out what its different names mean, its ingredients, the steps to prepare it, its variations and how to serve it.
On this page: One dish, several names · Ingredients · The steps · Variations · Serving it · 3-question quiz
One dish, several names
It is found in Tunisia, Algeria, Morocco and Libya, under names and in versions that vary from one region to another:
- Chakchouka: the most widespread name for the pan of peppers, tomatoes and onions in which eggs are cooked.
- Tchoutchouka: depending on the region, the word refers to the same dish or, notably in western Algeria, to a salad of grilled peppers and tomatoes, served warm or cold.
- Shakshuka: the name under which the dish became known in the Middle East, then all over the world, often served for breakfast or brunch.
The ingredients
| Ingredient | Role |
|---|---|
| Peppers | The base of the dish: they bring sweetness and softness |
| Tomatoes | Make the sauce, more or less reduced |
| Onion, garlic | Provide the aromatic base |
| Cumin, paprika, chilli or harissa | Flavour and spice it up, depending on taste and region |
| Eggs | Cooked in the sauce, with the yolk runny or set |
| Olive oil, coriander or parsley | For cooking and the finishing touch |
The preparation steps
Without exact quantities, here are the main steps:
- Soften the onion and garlic in olive oil, without browning them too much.
- Add the peppers, in strips or diced, and let them soften gently.
- Stir in the tomatoes and spices, then simmer until the sauce is thick.
- Make small wells in the sauce and crack the eggs into them.
- Cover and cook until the eggs are done to your liking, then sprinkle with fresh herbs.
For the salad version, the peppers and tomatoes are first grilled and peeled, then chopped and seasoned with garlic, olive oil and spices.
Variations
- Tunisian style: often spiced up with harissa.
- With meat: some families add merguez sausages or minced meat.
- With seasonal vegetables: courgettes, potatoes or broad beans, depending on the region.
- Without eggs: the vegetable mixture is also served on its own, as a side dish.
How to serve it
- In the pan, in the middle of the table, to share.
- With bread to mop up the sauce, or alongside a couscous.
- As a starter, for lunch or for brunch.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
Chakchouka at Quantum Isoraka
The starters on the Quantum Isoraka menu include a chakchouka: peppers and tomatoes simmered with mild spices, with eggs poached in the sauce. Ask when you book about the dishes available during your visit.
Book a table at Quantum Isoraka.
