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North African Chakchouka Recipe for Poached Eggs in a Spicy Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

North African Chakchouka Recipe for Poached Eggs in a Spicy Tomato Sauce

This North African chakchouka recipe makes poached eggs in a spicy tomato sauce. While it’s thought that this recipe comes from Tunisia, chakchouka (also written as shakshuka) is found right across North Africa and we’ve eaten it everywhere from Morocco to the Levant during our years in the Middle East.

After I had gained the confidence of Jamila, the cook and manager of our riad in Marrakech, after cooking her this chakchouka – also spelt shakshuka – Jamila described several chakchouka recipes, saying how she’d do the dishes differently. Jamila is a woman of strong convictions.

For this edition of Weekend Eggs, I was going to attempt a different poached egg dish with a spicy tomato sauce that was a modified version of the street food dish we tried, however, then I realised that this was my chance while we’re in Morocco to cook chakchouka, so here we are.

North African Chakchouka Recipe for Poached Eggs in a Spicy Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

North African Chakchouka Recipe for Poached Eggs in a Spicy Tomato Sauce

This chakchouka recipe makes the spicy egg and tomato dish found that’s found here in Morocco and right across North Africa, although it’s said to have originated in Tunisia, where we sadly won’t be visiting this year on our global grand tour.

So while not native to Morocco, versions of chakchouka can be found here. And when I say versions, it appears everyone here in Morocco has a different ingredient list, so this is my take on this classic North African breakfast dish.

North African Chakchouka Recipe for Poached Eggs in a Spicy Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

For this chakchouka recipe we bought all our ingredients along the atmospheric market street of Rue Bab Doukkala just around the corner from our Marrakech riad. This is where the locals do their food shopping, picking up a bit of this here and a bit of that there. This ain’t one-stop shopping!

We bought everything we needed within 500 metres from our riad from about four shops. It was great fun! Although we may have paid a ‘tourist tax’ at one grocery store, it was all super cheap.

My version of a North African chakchouka recipe is best made in cast iron skillet.

Notes on my North African Chakchouka Recipe

Keen observers may have noted that their is some sausage pieces through the dish. That morning on our shopping expedition a vendor had some freshly-made spicy lamb sausages. I could not resist throwing some in. Feel free to do the same. Sorry vegetarians.

North African Chakchouka Recipe for Poached Eggs in a Spicy Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

North African Chakchouka Recipe

North African Chakchouka Recipe for Poached Eggs in a Spicy Tomato Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

North African Chakchouka recipe

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This North African chakchouka recipe makes a delicious breakfast dish of poached eggs in a spicy tomato sauce. While chakchouka (also spelt shakshuka) is a spicy eggs dish thought to have originated in Tunisia, it's eaten here in Morocco and can be found right across North Africa and in the Levant.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: North African
Servings: 2
Calories: 503kcal
Author: Terence Carter

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 red onion sliced finely
  • 3 cloves garlic sliced finely
  • 2 capsicums medium-sized, ‘roughly’ julienned
  • 1 red chili deseeded and finely chopped
  • 4 tomato large, roughly chopped into small squares
  • 4 eggs large
  • 2 tbsp of harissa North African spicy sauce
  • salt to taste
  • tsp cumin ground
  • 2 tbsp tomato paste

Instructions

  • Sauté the onions in olive oil for a few minutes until translucent. Add the garlic, capsicum, chili and cook out for 10 minutes. The capsicum should be getting soft by this stage.
  • Add the tomatoes, tomato paste, cumin, a pinch of salt and the harissa – those concerned about the ‘heat’ level of harissa, just add one tablespoon.
  • Simmer for another 10 minutes. By this stage everyone should be salivating. If they’re not, you’ve done something wrong or are cooking for the wrong crowd. You can add some more oil or even water if things get a little too dry.
  • Make four evenly spaced indentations in the sauce – this is where the eggs will cook. Break the eggs individually into cups and slide the eggs into the indentations in the sauce. The reason for breaking them into the cups becomes obvious after you’ve made one where you’ve ended up with eggshell or a broken yolk in your dish!
  • Cover and cook over medium-high heat until the eggs are just set — anything from 5 to 7 minutes.
  • The eggs should now be easy to get out of the pan with a large serving spoon as the egg white will have cooked around the egg. The eggs should be runny and the yolk should mix with the sauce for best effect. Those who like their egg yolks hard are really missing out!
  • Have some good crusty bread on hand to mop up the sauce — it’s delicious.

Notes

Those with a keen eye will note that there are pieces of Merguez sausage in the dish. While it went fine with the dish, Jamila recommends having minced spicy sausage through it instead. Of course she’s right. And who am I to argue?

Nutrition

Serving: 1g | Calories: 503kcal | Carbohydrates: 33.8g | Protein: 18.3g | Fat: 33.6g | Saturated Fat: 6.2g | Polyunsaturated Fat: 27.4g | Trans Fat: 0g | Cholesterol: 435mg | Sodium: 692mg | Fiber: 6.8g | Sugar: 18.7g

We’d love to hear from you if you make our North African chakchouka recipe in the comments below or on social media.

 

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. neha says

    February 26, 2010 at 12:09 am

    Yum! Will try this over the weekend. Thanks for sharing.

  2. Ms. M says

    February 26, 2010 at 8:42 am

    That looks absolutely amazing!

  3. Terence Carter says

    February 27, 2010 at 5:42 am

    You’re both very welcome! Thanks for your comments…

  4. kim says

    August 5, 2010 at 6:21 am

    I’m a vegetarian, but my favorite hummus restaurant in NYC serves a wonderful shashuka that everyone raves about. But I’m always happy with my hummus and pita :)

  5. Steve S says

    June 27, 2022 at 1:34 pm

    I was wondering why I could see sausage in a couple of the pics and not the recipe, then I saw the note about the local sausage! Is that the same as merguez? I’d like to try it!5 stars

  6. Terence Carter says

    June 27, 2022 at 6:29 pm

    Hi Steve, yes they’re merguez sausages. Really miss them as we don’t really have lamb here in Cambodia that isn’t crazy expensive.
    Cheers, glad you like the recipe!
    T

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

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Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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