- Red pepper2 Piece(s)
- Green Pepper2 Piece(s)
- Tomato2 Piece(s)
- Egg2 Piece(s)
- Cloves Garlic2 Piece(s)
- Paprika1 Teaspoon(s)
- Parsley1 Bunch(s)
- SaltAs needed
- PepperAs needed
Tunisian chakchouka is a delicious vegetable starter that is served hot or cold and which is very popular during Ramadan, accompanied by beghrir. We can compare it to the traditional French ratatouille. The Tunisian chakchouka is very easy to prepare and is a dietetic dish par excellence.
Prepare the chakchouka condiments
Preheat the oven to 200 ° C (Th. 6/7).
Slice the garlic cloves. Book.
Chop the parsley.
Wash the peppers, and place them directly on an oven rack. Bake for about 25 to 30 minutes. The peppers should lightly darken on all sides.
As soon as the skin starts to form blisters, take them out of the oven, place them in a bowl, cover with cling film and leave to stand for 15 minutes so that they cool.
Then place the peppers on a cutting board and remove the skin. Cut the peppers in half, remove the seeds and cut into julienne strips (small dice).
Boil a pan of water and immerse the tomatoes in it for a minute. Drain them, remove the skin and cut them into julienne strips.
Heat a pan with a little olive oil and sauté the garlic for a few minutes before adding the tomatoes, then the peppers. Continue cooking for 5 minutes.
Sprinkle with paprika, season with salt and pepper and cook until the peppers become tender.
Break the eggs in the pan and cook like fried eggs over the filling.
Sprinkle with parsley before serving hot.
Chakchouka can also be cooked with other vegetables such as zucchini, potato, pumpkin and even dried meat (kadid).