Recette: Chakchouka

Chakchouka. Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.' Chakchouka (pronounced SHAK-chouk-ah) is a colorful egg and vegetable dish that is quite popular in many northern African and Middle Eastern countries. The dish originated from Tunisia, a small-ish country on the northern African coast, bordered by Algeria and Libya. Shakshouka (Arabic: شكشوكة ‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.

The dish has existed in Mediterranean cultures for centuries. Chakchouka is a summer dish in Tunisia. This is such an easy recipe, nevertheless it is complex with rich flavor. Vous pouvez faire Chakchouka utilisation 9 materiaux et 11 etape. Voici comment faire Chakchouka cest vrai.

Ingredients Chakchouka

1. Preparer 1 poivron vert.
2. Preparer 1 poivron rouge.
3. Vous devez 1 poivron jaune.
4. Vous devez 1 oignon.
5. Vous devez 4 oeufs.
6. Vous devez 2 cuillères à soupe d'huile de tournesol.
7. Preparer 2 cuillères à café paprika.
8. Vous devez Sel.
9. Preparer Poivre.

Chakchouka is a style of vegetable cooking from the Middle East and the Mahgreb (the North African countries bordering the Mediterranean, such as Tunisia and Morocco). The dishes always contain onions and garlic, and usually tomatoes and peppers; very often, a veil of beaten egg is poured over during the final stages of cooking. Serve with freshly grilled pitta bread. la recette Chakchouka. Vous confirmez que cette photo n'est pas une photo de cuisine ou ne correspond pas à cette recette ?

Etape par etape Faire Chakchouka

1. Laver et épépiner les poivrons.
2. Les couper en dés.
3. Peler et émincer l'oignon.
4. Faire chauffer l'huile dans une grande poêle sur feu moyen.
5. Y faire cuire l'oignon pendant 3 minutes.
6. Ajouter les dés de poivron.
7. Saler, poivrer et ajouter le paprika.
8. Laisser cuire 10 minutes en remuant régulièrement.
9. Préparer 4 trous au milieu des poivrons à l'aide d'une cuillère en bois.
10. Casser un œuf dans chaque trou.
11. Laisser cuire encore 3 minutes, puis servir immédiatement.

Retrouvez Marmiton où que vous soyez en téléchargeant l'application. Heat the vegetable oil in a deep skillet over medium heat. Step-by-step guide for making traditional shakshuka (print-friendly recipe below) Cook onions, bell peppers, and garlic. Heat extra virgin olive oil in a large heavy skillet or pan. This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia.