Shakshuka's name literally means 'mixed up' in Arabic—Tunisian workers created it from whatever vegetables survived the heat.
Springtime Chakchouka
Introducing our vibrant Springtime Chakchouka, a delightful twist on the classic dish that's bursting with fresh flavors! This easy recipe features tender asparagus and sweet bell peppers, all beautifully nestled in a sunny bed of eggs. Perfect for those early spring mornings when you're craving something bright and delicious before the summer harvest arrives!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
The Story
This North African breakfast champion conquered Israeli kibbutzim in the 1950s when Tunisian immigrants discovered that Hebrew cooks had zero clue about proper egg cookery—they'd been boiling everything like sad British boarding school matrons, so when shakshuka arrived with its sizzling tomato-free simplicity and dramatic egg-poaching theatrics, it became the ultimate Middle Eastern-Mediterranean love child that put hummus to shame.
Regional Twist
In Tunisia's Sfax region, they char the bell peppers over open flames first, then fold in preserved lemons with the paprika for that proper North African tang that'll wake your ancestors.
📝 Ingredients
Shopping List
- 4 units eggs
- fresh herbs (to taste)
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- garlic (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Chop the bell pepper and onion, and mince the garlic.
- 2
In a skillet, sauté the onion and garlic until translucent.
- 3
Add the bell pepper and cook until softened.
- 4
Stir in the paprika, salt, and pepper.
- 5
Create small wells in the mixture and crack an egg into each well.
- 6
Cover and cook until the eggs are set to your liking.
- 7
Garnish with fresh herbs before serving.
💡 Pro Tips
- ✓Cook your onions at medium-low heat (275-300°F pan temperature) for 8-10 minutes until truly translucent, as this develops natural sugars through the Maillard reaction without bitter compounds from high heat.technique275-300°F pan temperature
- ✓Toast the paprika in the oil for 30-45 seconds before adding other ingredients to bloom its fat-soluble compounds and prevent the bitter, raw spice taste that occurs when paprika burns.timing30-45 seconds
- ✓Create wells that are 2-3 inches wide and press down to the pan bottom so egg whites stay contained and cook evenly at 325°F, preventing rubbery texture from uneven heat distribution.technique2-3 inches wide
- ✓Cover the skillet immediately after adding eggs and reduce heat to medium-low to create a 200°F steam environment that gently sets whites while keeping yolks creamy through indirect heat.timing200°F steam environment
- ✓Add fresh herbs only in the final 30 seconds of cooking or as garnish because their volatile oils (like linalool in cilantro) dissipate rapidly above 140°F, losing 60% of their aromatic compounds.ingredient60% aromatic loss above 140°F
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
Shakshuka's name literally means 'mixed up' in Arabic—Tunisian workers created it from whatever vegetables survived the heat.
Springtime Chakchouka
Introducing our vibrant Springtime Chakchouka, a delightful twist on the classic dish that's bursting with fresh flavors! This easy recipe features tender asparagus and sweet bell peppers, all beautifully nestled in a sunny bed of eggs. Perfect for those early spring mornings when you're craving something bright and delicious before the summer harvest arrives!
The Story
This North African breakfast champion conquered Israeli kibbutzim in the 1950s when Tunisian immigrants discovered that Hebrew cooks had zero clue about proper egg cookery—they'd been boiling everything like sad British boarding school matrons, so when shakshuka arrived with its sizzling tomato-free simplicity and dramatic egg-poaching theatrics, it became the ultimate Middle Eastern-Mediterranean love child that put hummus to shame.
Regional Twist
In Tunisia's Sfax region, they char the bell peppers over open flames first, then fold in preserved lemons with the paprika for that proper North African tang that'll wake your ancestors.
📝 Ingredients
Shopping List
- 4 units eggs
- fresh herbs (to taste)
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- garlic (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Chop the bell pepper and onion, and mince the garlic.
- 2
In a skillet, sauté the onion and garlic until translucent.
- 3
Add the bell pepper and cook until softened.
- 4
Stir in the paprika, salt, and pepper.
- 5
Create small wells in the mixture and crack an egg into each well.
- 6
Cover and cook until the eggs are set to your liking.
- 7
Garnish with fresh herbs before serving.
💡 Pro Tips
- ✓Cook your onions at medium-low heat (275-300°F pan temperature) for 8-10 minutes until truly translucent, as this develops natural sugars through the Maillard reaction without bitter compounds from high heat.technique275-300°F pan temperature
- ✓Toast the paprika in the oil for 30-45 seconds before adding other ingredients to bloom its fat-soluble compounds and prevent the bitter, raw spice taste that occurs when paprika burns.timing30-45 seconds
- ✓Create wells that are 2-3 inches wide and press down to the pan bottom so egg whites stay contained and cook evenly at 325°F, preventing rubbery texture from uneven heat distribution.technique2-3 inches wide
- ✓Cover the skillet immediately after adding eggs and reduce heat to medium-low to create a 200°F steam environment that gently sets whites while keeping yolks creamy through indirect heat.timing200°F steam environment
- ✓Add fresh herbs only in the final 30 seconds of cooking or as garnish because their volatile oils (like linalool in cilantro) dissipate rapidly above 140°F, losing 60% of their aromatic compounds.ingredient60% aromatic loss above 140°F