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Breakfast

Tomato Chakchouka

Prep:

20 m

Cook:

20 m

Ready in:

40 m

Yum

This Tunisian and Israeli dish is so easy to prepare and appreciate!

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Servings: 4

Chopped tomatoes

2 1/2 cups

Eggs

4

Olive oil

3 tbsps

Chopped onion

1 1/3 cup

Garlic, minced

2 cloves

Ground cumin

1 tsp

Paprika

1 tsp

Salt

1 tsp

Thinly sliced bell peppers

1 cup

Hot chile pepper

1, seeded and finely chopped

In a skillet over medium, heat olive oil. Add garlic, bell peppers, and onion. Stirring, cook about 5 minutes, until the onion has turned transculent.
In a bowl, mix salt, paprika, tomatoes, cumin, and chile pepper. Pour the mixture into the skillet. Stir.
Uncovered, simmer for 10 minutes. After that, make 4 indentations in the tomato mixture for the eggs and crack the eggs into them. Covered, cook the eggs until they're firm (5 minutes).

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