Chakchuk

Category: Vegetable and fruit dishes
Kitchen: tunisian
Chakchuk

Ingredients

Sweet red pepper 2 pcs.
Ground tomatoes, depending on size 1-2 pcs.
or
tomato paste 1.5 tbsp. l.
Bulb onions 1 PC.
Eggs 4 things.
Greens (read the recipe!) taste
Garlic 1 slice
Salt pepper taste
Vegetable oil (for frying)

Cooking method

  • This dish with such an interesting name comes from Tunisia; it is simple, light, and goes well with breakfast or dinner.
  • About products.
  • About herbs and spices: I personally use a ready-made mixture "Provencal herbs" in this dish, I will explain why. The fact is that most of the herbs included in the "classic" composition of the recipe - parsley, mint, sage, rosemary, basil - are also included in this mixture; but, of course, you can also add fresh herbs, it won't get any worse. Tomatoes should be ground, in extreme cases they can be replaced with "cherry"; but personally, at a time when there are no real soil, I put the usual tomato paste, it turns out no worse. You can use any vegetable oil you like. The number of eggs can naturally be changed, depending on the need.
  • Preparation:
  • 1. Finely chop the onion and red bell pepper. Pour vegetable oil into a frying pan, heat, put onions and peppers and put to simmer over low heat.
  • Chakchuk
  • 2. Chop the garlic finely. Finely chop the greens. Cut the tomatoes into small pieces; if tomato paste is used instead of tomatoes, pour 3-4 tbsp into a cup. l. water, put the paste there and stir. When the onions and peppers are soft, pour the tomato paste into the pan (or, accordingly, put the chopped tomatoes), add herbs, spices and garlic, salt and pepper, stir well and continue to simmer.
  • 3. When the vegetables are ready (the tomato sauce should become thick!) Remove the pan from the heat, make holes in the vegetables (by the number of eggs)
  • Chakchuk
  • and gently pour an egg into each hole; the yolk should remain intact, and the protein should not leave the well (see photo).
  • Chakchuk
  • Salt the eggs. Preheat a skillet over low heat (or just on a hot stove) for 1-2 minutes, then bring the dish to readiness in the oven (using only the top heat).
  • Chakchuk
  • And then we take it out, eat it …….
  • Bon Appetit!

The dish is designed for

2 servings

Time for preparing:

20 minutes

Note


In this recipe, you can replace ordinary chicken eggs with quail eggs, it turns out very interesting, but this is already "jewelry" work!

Tanyulya
This is what I sooooo love with white bread !!
Tumanchik
Quote: Tanyulya

This is what I sooooo love with white bread !!
Let's love together. I'll be with oatmeal! And so that the yolk is fluid, mnyamka! Moisten with a crispy crust. Thank you. Bridged!
Caprice
Actually, in Mediterranean cuisine (Jewish and Arabic) it is called shakshuka
TID-SDA
But the homeland of the dish is Tunisia. And "w" or "h" is not so important, after all, this word came from another language ... The main thing is that it is delicious!
Rick
Mmmm ... I love this ... And who has the most ordinary gas oven with a spiral at the bottom, what to do?
TID-SDA
Yes, just fry on low heat under the lid like an ordinary scrambled eggs, or in the oven, the same on low heat - this is not the point as it is important, the main thing is to bring the eggs to the desired "condition".
Caprice
Quote: TID-SDA

But the homeland of the dish is Tunisia. And "w" or "h" is not so important, after all, this word came from another language ... The main thing is that it is delicious!
Tunisiaim is also called shakshuka. And by the way, Tunisia is not the homeland of the dish. This dish is very widespread throughout the southeastern Mediterranean.
Tanyulya
Quote: Rick
Mmmm ... I love that ...And who has the most ordinary gas oven with a spiral at the bottom, what to do?
I do it in a slow cooker with the lid open, then I close it for a couple of minutes and everything is fine. I did it in tagine, I liked it.

Quote: Tumanchik
Let's love together. I'll be with oatmeal! And so that the yolk is fluid, mnyamka! Moisten with a crispy crust. Thank you. Bridged!
Oh, come on: friends: Then you need to make more current, otherwise it is soooo quickly eaten
ANGELINA BLACKmore
Quote: Tanyulya
Quote: Tumanchik on Feb 22. 2016, 12:24
Let's love together. I'll be with oatmeal! And so that the yolk is fluid, mnyamka! Moisten with a crispy crust. Thank you. Bridged!
Oh, come on Toka, then you need to do more, otherwise it is soooo quickly eaten
And me ... and me, too, take your bread company)))))
I will love you too.



Added Wednesday 16 March 2016 08:27 PM

Dmitriy, Thank you. She took to the piggy bank of "lazy" recipes (deeply, by me, loved ones)))
Valyushka
For some reason, I like it more without bell pepper. I cook on the stove under the lid. Yummy, smells like summer!

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