Chachouka is a delicious vegetarian North African pepper and tomato stew that comes together in just a few minutes. Slightly spicy, light yet filling, and perfect for a quick lunch, supper or midnight snack.
Chachouka ~ North African Pepper and Tomato Stew with Eggs
This is one of my all time favorite ways to use leftover Marinara Sauce. It makes a deliciously simple lunch or dinner, sticking to your ribs without making you feel weighed down.
Served with a simple tossed salad and some good bread, I find that one egg per person is plenty. However, if you have some hungry people in your house, go ahead and crack a few extra eggs in there. Just push the veggies and sauce around to make room.
Chachouka begins on the stovetop and then finishes in the oven, so make sure to use an oven proof skillet. I particularly like to use my cast iron skillet for this dish because of how well it conducts heat both on the stovetop and in the oven. But, any ovenproof skillet will work.
Used in this recipe:
Chachouka
Chachouka is a delicious vegetarian North African pepper and tomato stew that comes together in just a few minutes. Slightly spicy, light yet filling, and perfect for a quick lunch, supper or midnight snack.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 large yellow onion, peeled and cut into ¼-inch slices
- 2 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 red bell peppers, seeded and cut into slices that are about ½-inch wide
- 2 cups homemade marinara sauce - OR - your favorite prepared marinara from a jar
- 4-8 eggs - depending on how many you want to serve per person. If people are quite hungry, serve 2 eggs per person. But, you'll be surprised at how filling a serving of this stew with just one egg is.
Instructions
- Preheat the oven to 350 degrees.
- Heat olive oil in an oven proof skillet over medium heat. Add the sliced onions and peppers and cook, stirring occasionally, until the onions are a slightly golden. Add the garlic, cumin, salt, and pepper and cook, stirring constantly, for 1 minute longer. Stir in the marinara sauce and cook, stirring constantly, for 1 minute longer.
- Remove the pan from the heat and make a slight indentation in the stew for each egg you plan to use. Crack the eggs in the indentations and sprinkle them lightly with salt and pepper.
- Put the pan in the oven and cook for 14-16 minutes, just until the whites of the eggs are set.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Tess says
I just made this. Delicious and so healthy. Added some goats cheese. Thanks for the recipe 😊 Making your short ribs for tonight too
RebeccaBlackwell says
I'm so happy to hear that you like this recipe Tess! It's one of the favorites around my house as well. 🙂 The short ribs are another family favorite. I can't wait to hear what you think of those as well! xo
Tess says
The short ribs were super delish! Had them on bao buns. The whole house smelt amazing. Thank you for the recipe
Helen C Williams says
This is an easy and delicious recipe! I made it tonight; posted it on my Instagram page and shared it in the keto groups I'm in since it is keto. I made adjustments since I wanted to use up the last of my corn beef - which I fried first, then followed your recipe. I had no marinara sauce, so I used Rao's Vodka sauce, no garlic, so I used garlic powder. I didn't add any salt since I had corn beef. My finished dish was very tasty - I should have used more sauce or maybe added a bit of chicken stock since vodka sauce is a bit thicker than marinara - but this recipe is a keeper and can be amended to suit any ingredient i have. Thank you for a super duper easy, delicious recipe. I'm so glad I stumbled upon it! I tagged you on IG!!
RebeccaBlackwell says
Hi Helen! Thank you so much for taking the time to leave a comment for me! I saw your photo on Instagram and wanted to jump through the screen and take a bite. It looked sooooooo good! Thank you so much for listing your modifications. I love how you made it your own and demonstrated how versatile the recipe is. Also, serving it with corned beef is genius. xo