Chakchouka - Tunisian Eggplant Stew

What does it include?

Ingredients

• 2 large eggplants, sliced
• 4 large tomatoes, chopped
• 6 eggs
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red pepper, cut into strips
• 30 ml olive oil
• 5 ml ground cumin
• 5 ml ground coriander
• 1/10 ml of sweet paprika
• Salt and pepper to taste
• Chopped fresh cilantro, to decorate
• Lemon, to serve

How to prepare it step by step?

Preparation

1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, cooking until they become translucent and aromatic.
2. Add the eggplants, cooking until they turn golden and tender. Introduce the red pepper strips and cook for another 5 minutes, until they soften.
3. Incorporate the chopped tomatoes, cumin, coriander, paprika, salt, and pepper. Simmer the mixture until the tomatoes break down and the stew thickens, releasing a rich aroma.
4. Create wells in the stew and gently crack an egg into each space. Cover the pan and cook until the eggs are set to your preference, with whites firm and yolks still creamy.
5. Garnish with fresh chopped cilantro and serve with a twist of lemon to enhance the flavors.