Recipe of Chakchouka

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 4 ripe tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• Salt and black pepper to taste
• 4 eggs
• Fresh parsley, chopped (for garnish)

Directions

1. 1

   Heat the olive oil in a large skillet or frying pan over medium heat.

2. 2

   Add the finely chopped onion and minced garlic to the pan. Sauté until they become soft and translucent.

3. 3

   Stir in the diced red, yellow, and green bell peppers. Cook for about 5 minutes until they begin to soften.

4. 4

   Add the chopped tomatoes to the pan and mix well. Cook for another 5 minutes, allowing the tomatoes to break down and release their juices.

5. 5

   Sprinkle in the ground cumin, paprika, and cayenne pepper. Season with salt and black pepper according to your taste. Stir to combine all the ingredients.

6. 6

   Make small wells in the tomato and pepper mixture and crack one egg into each well.

7. 7

   Cover the skillet or pan and let the eggs cook for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. You can cook them longer if you prefer well-done yolks.

8. 8

   Once the eggs are cooked to your liking, remove the skillet from heat.

9. 9

   Garnish the Chakchouka with freshly chopped parsley for a burst of color and flavor.

10. 10

    Serve hot, straight from the skillet, with crusty bread or warm Moroccan flatbread to scoop up the deliciousness. Enjoy your authentic Marruecos Chakchouka!