A hearty stew of braised bell peppers, potatoes and tomatoes finished with poached eggs, a heartier cousin of the classic tomato dish.
Tunisian Chakchouka is a real, traditional Tunisian dish, known as Braised Vegetable and Egg Stew. A hearty stew of braised bell peppers, potatoes and tomatoes finished with poached eggs, a heartier cousin of the classic tomato dish.\n\nChakchouka reflects Tunisia's broader tradition of vegetable and egg stews, closely related to but distinct from the more tomato-forward ojja, often including potato and a wider mix of vegetables for a heartier, more substantial meal.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Tunisian home cooking, not a generic stand-in for a search term.
Serves 4
Heat olive oil in a wide pot and cook onion until soft, about 6 minutes.
Add potatoes and bell peppers, cooking for 10 minutes until they begin to soften.
Stir in garlic, tomato paste, harissa and caraway, cooking for 1 minute.
Add zucchini and crushed tomatoes, cover, and simmer for 20 minutes until all the vegetables are tender.
Make wells in the stew and crack an egg into each, then cover and cook for 6 to 8 minutes until the whites are set but yolks remain soft.
Season with salt, garnish with parsley, and serve hot with bread.
Add the vegetables in stages according to their cooking times, so nothing turns mushy while other pieces are still undercooked.
Simmer the vegetable stew until well thickened before adding the eggs, so the sauce can properly cook them evenly.
Adjust the harissa gradually to control the heat level to your taste.
Add a handful of chickpeas for extra protein and texture.
Some households add a few slices of merguez for a heartier meal.
A vegetarian version omitting eggs entirely still works well as a chunky vegetable stew.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Chakchouka reflects Tunisia's broader tradition of vegetable and egg stews, closely related to but distinct from the more tomato-forward ojja, often including potato and a wider mix of vegetables for a heartier, more substantial meal.
Chakchouka includes potatoes and a wider mix of chunky vegetables, making it heartier and less purely tomato-based than ojja, which is more concentrated on the spiced tomato sauce.
Yes, the vegetable stew base keeps well refrigerated for a couple of days; add fresh eggs just before serving.
They need more cooking time — add them earlier in the process since they take longer to soften than the other vegetables.
Per serving (380g / 13.4 oz) · 4 servings total
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