Chakchouka - Algerian for Breakfast
Great Algerian Breakfast Recipe for you to make at home
Algeria is my 3rd country on the around the world blog list I am working on.
Seeing as it is located in Northern Africa next to Libya and other highly unstable countries, this is probably another place I will never have the ability to travel to in my lifetime.
On the bright side though, I can make a very popular Algerian breakfast dish called Chakchouka along with some Pita bread, all from the comfort of my own home.
Let's start with the Chakchouka.
1 large diced green bell pepper
1 large diced red bell pepper
3 cloves of minced Garlic
3 peeled, seeded and diced tomatoes
3 tablespoons of olive oil
1 cup water
2 tablespoons of paprika
1 onion - thinly sliced
salt and pepper
- Heat the olive oil in a deep skillet at a medium temperature.
- Add in the paprika, garlic and the onions and cook for about 5 minutes or until the onions start to wilt, but not brown.
- Add in the tomatoes and cook for another 3 to 4 minutes.
- Add the peppers, water and salt and pepper and bring everything to a boil.
- Once it is boiling, cover the skillet and bring the heat down to a simmer and cook for about ten minutes. If it starts to dry out, add water as necessary.
- Lastly, use a spoon to form three small indentations in the simmering peppers to hold the eggs.
- Crack each egg one at a time into a small bowl and pour from the bowl into each indentation so that they don't cook together.
- Cover the skillet again and let it simmer for another 10 minutes or so until the eggs are cooked.
The dish is then usually served with Pita bread, which I have a recipe for HERE.
I may not be able to travel to Algeria, but man that does sure sound like a good breakfast to me!