Chakchouka, Vegetable Stew with Eggs Recipe
Chakchouka, Vegetable Stew with Eggs
Flavors of Tunisia
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 40 minutes

Difficulty: Easy
For 4 servings

- 2 firm ripe tomatoes, peeled and diced
- 2 red or green peppers, thinly sliced
- 2 medium eggplants, peeled and diced
- 4 cloves of garlic
- 4 eggs
- 4 Tbsp. oil
- 1/2 tsp. red pepper
- salt and pepper
  1. Prepare the vegetables.
  2. Heat the oil; sauté the garlic, peppers and eggplant until cooked; add the tomatoes.
  3. Let the cooking liquid evaporate; season with salt, pepper and red pepper; cover and continue cooking for 20-30 minutes over low heat, stirring occasionally.
  4. Press the mixture down to create 4 holes; break an egg into each one; cover and simmer for 3-4 minutes, just long enough for the egg whites to be cooked and the yolks to still be soft. Serve immediately.
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