Chakchouka Algeria

Dive into the vibrant flavors of North Africa with Chakchouka Algeria, a hearty Algerian dish that’s perfect for breakfast, brunch, or dinner. This one-pan recipe combines sautéed onions, bell peppers, and garlic with juicy tomatoes and a blend of fragrant spices like cumin, paprika, and coriander, creating a rich, savory tomato stew. Nestled into this flavorful base are perfectly poached eggs, their creamy yolks adding indulgence to every bite. Quick to prepare in just 45 minutes and served straight from the skillet, this dish pairs beautifully with crusty bread or flatbread for a satisfying meal. Garnish with fresh parsley for a bright finishing touch, and bring the tastes of Algeria to your table with this easy, comforting classic. Perfect for those seeking authentic Algerian recipes, hearty vegetarian-friendly meals, or a new global twist on breakfast favorites.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large, finely chopped onion
• 1 large, diced green bell pepper
• 1 large, diced red bell pepper
• 3 minced garlic cloves
• 4 medium, chopped ripe tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 0.5 teaspoons cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 large eggs
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté for 3–4 minutes until soft and translucent.

Step 3

Stir in the diced green and red bell peppers and cook for another 5 minutes until the peppers start to soften.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the chopped tomatoes and tomato paste, mixing well to combine.

Step 6

Add the cumin, paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir well, and reduce the heat to low.

Step 7

Cover the skillet and let the mixture simmer for 10–15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

Step 8

Using a spoon, create 4 small wells in the sauce and crack an egg into each well.

Step 9

Cover the skillet again and allow the eggs to cook for 5–7 minutes, or until the egg whites are set and the yolks are still slightly runny (or cook to your desired level of doneness).

Step 10

Remove from heat, sprinkle the finished dish with fresh parsley if desired, and serve immediately with crusty bread or flatbread.

Nutrition Facts

Serving size	(1312.3g)

Amount per serving	% Daily Value*
Calories	996.3

Total Fat 64.8g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 744mg	0%
Sodium 2718.1mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 19.2g	0%
Total Sugars 37.1g
Protein 38.8g	0%

Vitamin D 164IU	0%
Calcium 317.3mg	0%
Iron 11.4mg	0%
Potassium 2987.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 15.1%

Carbs: 28.2%