Olivier Poels 2:36 p.m., September 14, 2021
There are many ways to spell and pronounce the name of this dish from the Maghreb (tchakchouka, tchoukchouka, tchektchouka…).
In Berber, it simply means "mixture".
Because that is what it is.
A mixture of three main ingredients: onions, peppers and tomatoes.
Eaten as well in Tunisia, Morocco, Algeria, but also in Egypt, Libya or Israel, this dish as it is prepared today could only appear in the 16th century, a period from which the peppers arrived via Spanish ports.
There are many versions of shakchouka, the most famous of which is made from eggs.
But you can also add meat or replace peppers with peppers.
The recipe for chakchouka:
Ingredients :
- 4 nice onions
- 4 peppers
- 6 tomatoes
- 6 eggs
- 1 teaspoon of raz el hanout
- Olive oil
- salt and pepper
1. Cut the onions into rings, cut the peppers and tomatoes into pieces
2. Gently sauté the onions in olive oil
3. Add the peppers, the raz el hanout and leave to stew for 10 min
4. Add the tomatoes and simmer for another 20 minutes, adjust
5. Crack the eggs and serve to desired consistency.