Tchaktchouka (poached eggs in tomatoes, eggplants and zucchini)

Tchaktchouka (or Chakchouka)

This is a popular dish in all parts of Algeria for its ease of preparation, healthy ingredients and low cost. There are multiple variations to this recipe, tomatoes and onions only or with merguez sausages. It can be served warm as a side dish or cold as an appetizer.

Yield: 6 servings
Prep time: 10 minutes
Cooking time: 20 minutes

Tchaktchouka served warm

Ingredients

• Onion – 1 medium
• Tomatoes – 2 medium
• Eggplant – 1 medium
• Zucchini – 1 medium
• Green pepper - 1
• Garlic - 3 cloves
• Eggs - 4
• Olive oil - 1 tsp
• Tomato paste – 2 tsp
• Salt
• Black pepper
• Harissa – 1 tsp (optional)

Directions

1. Peel the onions and cut in small slices.
2. Seed the green pepper and peel the eggplant. 
3. Cut the tomatoes, eggplant, green pepper and zucchini into small pieces. Crush the garlic.
4. In a large pan, heat the oil and add the onions. After 5 minutes add the tomatoes, eggplant, green pepper, zucchini, black pepper and salt.
5. Dilute the tomato paste with water and pour in the pan.
6. Add the harissa if you like it spicy (optional)
7. Let it simmer on low heat for 15 minutes while mixing regularly.
8. Crack the eggs and cook for another 5 minutes until the eggs are firm.