Tchakchouka is a very tasty Algerian dish but also popular across North Africa in general. It is easy to prepare, especially with the abundance in tomatoes and peppers during summertime. It’s appetizing and colorful and much better when cooked with a good extra virgin oil.
- 6 long sweet pepper (Anaheim or Cubanelle)
- 1 long green chili pepper
- 4 cloves of garlic (smashed)
- 2 tomatoes
- 4 eggs
- Black pepper
- 1 tablespoon of sweet red paprika
- 4 tablespoons of extra virgin olive oil
- Small bouquet of coriander
- Rinse the peppers.
- Place them on the hot grill and grill until burnt (if you don’t have a grill you can stick the pepper on a long handled fork and hold the pepper close to the gas and rotate your fork until the pepper is blistered and charred).
- Let the peppers cool for about 30 minutes.
- When the peppers are cool enough to handle, peel off the skins and discard them (do not rinse the peppers you will lose the taste).
- Chop the peppers in small cubes then place them in a bowl on the side.
- Rinse the tomatoes.
- Place the two tomatoes on the hot grill and proceed the same way as for the peppers.
- In a large skillet, heat the olive oil over medium heat.
- Add the smashed garlic and stir with a wooden spoon.
- Add the chopped peppers and simmer for about 15 minutes stir constantly.
- Add the chopped tomatoes, the salt, the black pepper and the paprika.
- Mix all the ingredients together.
- Reduce to low heat, cover and simmer for about 10 minutes.
- Remove the cover and crack the eggs one by one on the top of the tchaktchouka.
- Simmer again for about 10 minutes or until the eggs are cooked.
- Serve hot and sprinkle with some coriander chopped leaves.
PS: Better when eaten with home bread!