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  • Writer's pictureAngela, Digital Chef, Africa Analyst

Baked Eggs - Algerian Chakchouka

Recipe name: Chakchouka

Subtitle: baked eggs

Culture: Algeria

Preparation time: 30 minutes.

Recipe story:

This dish is a popular vegetarian breakfast in North Africa. While it is used as a breakfast it can also be used as brunch, lunch or dinner. This dish is just simply baked eggs in tomato sauce spiced up to perfection.


· 2 large eggs

· 1 tbsp of olive oil

· 1 small onion thinly sliced

· I minced garlic clove

· 2 cups of roughly diced tomatoes

· I roughly diced pepper

· ½ teaspoon of paprika

· ½ teaspoon of cumin

· ½ tsp of chopped oregano

· ½ tbsp of chopped parsley.


  1. In a medium pan, add olive oil and sauté sliced onions, minced garlic for a couple of minutes.

  2. Add in tomatoes and pepper, condiments and seasoning with salt and pepper. Cook for almost 15 minutes on low heat until sauce is reduced, looking like a stew.

  3. Make 2 wells in the mixture using a wooden spoon and crack an egg, adding one at a Time. Cover the pan and cook on low heat for 2-3 minutes. The egg yolks should not be hard but soft, cooked, so be careful not to overcook the eggs.

  4. Garnish with parsley and oregano and serve immediately with pita, some your gut on side.

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