Chakchouka
Chakchouka is a North African braise where eggs poach in a spiced tomato sauce, creating pockets of creamy yolk against bright, jammy peppers. The technique of building a flavorful base before adding eggs teaches patience, layering cumin and paprika into the oil so the spices bloom fully. This isn't breakfast or dinner but both, a dish that feeds crowds or solitude with equal grace.
Instructions
In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat.
Add the onion and sauté for 2-3 minutes, until softened.
Add the peppers and garlic, and sauté for an additional 3-5 minutes.
Add the tomatoes, cumin, paprika, salt, and chili powder.
Mix well and bring the mixture to a simmer.
Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg.
Crack one egg into each of the craters.
Cover the skillet and simmer for 5-7 minutes, until the eggs have set.
Serve immediately with crusty bread or pita..
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