Chakchouka (Maghrebi Eggs with Stewed Tomatoes and Peppers)
Chakchouka is a Tunisian dish of eggs baked in a spiced tomato and pepper sauce, and it needs only one skillet. The sauce is cooked down uncovered so it turns thick enough to hold the eggs in their hollows, while cumin, paprika and chile give it warmth. Jewish immigrants from Tunisia, Morocco, Algeria and Libya carried it to Israel, where it became a staple of breakfast and lunch tables.
Instructions
Warm the olive oil in a skillet over medium heat. Add the onion, red bell pepper and garlic, and cook for 5 minutes, stirring, until the vegetables are tender and the onion looks translucent.
In a bowl, mix the diced tomatoes with the cumin, paprika, salt and chile pepper.
Pour the seasoned tomatoes into the skillet and stir well. Let the mixture simmer uncovered for about 10 minutes, until much of the liquid has cooked off and the sauce is thick.
Press four hollows into the surface of the sauce with the back of a spoon. Crack an egg into each hollow and cover the skillet.
Cook until the eggs are firm but not overcooked, then serve straight from the pan.
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