Chakchouka Recipe

Heat 2 tbsp of olive oil in a large cast iron skillet or sauté pan with a lid over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, until it softens and becomes translucent.

Stir in the red pepper, green pepper, and minced garlic. Continue to sauté for an additional 3 to 5 minutes, until the peppers start to soften.

Add the diced tomatoes, 1 tsp cumin, 1 tsp paprika, 3/4 tsp salt, and 1/2 tsp chili powder to the pan. Mix everything well to combine, then bring the mixture to a gentle simmer.

Reduce the heat to medium-low and let it simmer, uncovered, for 10 to 15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Give it a taste here and adjust the salt or spice if you think it needs it.

Using the back of a spoon, make four distinct craters in the simmering sauce, each large enough to hold an egg. Crack one egg into each of these depressions.

Cover the skillet with a lid and continue to simmer for 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your preference. Serve immediately, perhaps with some crusty bread or pita for scooping up the sauce.