Tunisian Chakchouka (Braised Vegetable and Egg Stew)

About This Recipe

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.

Ingredients

Serves 4

• 4 tbspolive oil
• 1yellow onion(diced)
• 2potatoes(diced)
• 2bell peppers(diced)
• 1zucchini(diced)
• 4garlic cloves(minced)
• 1 tbsptomato paste
• 1 tspharissa paste
• 1 tspground caraway
• 400 gcrushed tomatoes
• 6eggs
• 1 tspfine sea salt(to taste)
• 2 tbspchopped fresh parsley

Instructions

1. 1

   Cook the aromatics

   Heat olive oil in a wide pot and cook onion until soft, about 6 minutes.

2. 2

   Add vegetables

   Add potatoes and bell peppers, cooking for 10 minutes until they begin to soften.

3. 3

   Add spices

   Stir in garlic, tomato paste, harissa and caraway, cooking for 1 minute.

4. 4

   Simmer

   Add zucchini and crushed tomatoes, cover, and simmer for 20 minutes until all the vegetables are tender.

5. 5

   Add the eggs

   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.

6. 6

   Serve

   Season with salt, garnish with parsley, and serve hot with bread.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions