Name: Traditional Baked Chakchouka
Prep time: 10 min
Cook time: 25 min
Yield: 4 people
Cuisine: Tunisia
Ingredients: 8 eggs; 800 oz oftomatoes (fully ripe); 2 red bell peppers; 2 white onions (means); 4 pod ofgarlic; 3 tbsp oftomato paste; 1 tsp ofpaprika; 2 tbsp ofground cumin; 1 tsp ofcoriander seeds (ground); 3 tsp ofolive oil; 1/4 tsp ofground chili pepper; 1/4 tbsp ofpepper (freshly ground); 2 tbsp ofparsley (chopped); 1 pinch ofsalt; 4 pita breads (grilled); 4 ramekins (about 20 cm)

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Updated on 28 July 2025 by

falbala

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Cuisine

Tunisia

Diet

Vegetarian

Level

Easy

Preparation

10 minutes

Cooking

25 minutes

Here is my recipe for traditional oven-baked Chakchouka, which is both delicious and easy to make. It’s also known as Shakshuka, or tchektchouka where I’m from. It’s a dish I’ve become a huge fan of ever since a trip to Tunisia.

Chakchouka is a dish made with tomatoes, bell peppers, and spices. At the end of cooking, eggs are added to cook on a bed of caramelized vegetables, soaking up their flavors.

In the Maghreb countries, it’s a true traditional dish. It’s served in restaurants or at home, in a cast-iron skillet, with bread to soak up the sauce. It is also served with other dishes, such as grilled eggplant and hummus.

In the recipe I’m sharing here, I finish cooking it in the oven. This makes things easier and also allows me to serve it to my guests in individual ramekins for a pretty presentation.

For

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8 eggs
28.2 oz of tomatoes fully ripe
2 red bell peppers
2 white onions means
4 pod of garlic
3 tbsp of tomato paste

Herbs, spices, and condiments
1 tsp of paprika
2 tbsp of ground cumin
1 tsp of coriander seeds ground
3 tsp of olive oil
1/4 tsp of ground chili pepper
1/4 tbsp of pepper freshly ground
2 tbsp of parsley chopped
1 pinch of salt

For dipping
4 pita breads grilled

Kitchen utensils
4 ramekins about 20 cm

1
Wash the tomatoes and chop them into large cubes. Peel and chop the onion and garlic cloves. Rinse the bell pepper, remove the seeds under running water, then finely chop it.
2
Preheat the oven to 200°C. In a large, deep skillet, heat the oil over medium heat.
3
Sauté the onion, bell pepper, garlic, tomato paste, cumin, cilantro, paprika, crushed chili peppers, and black pepper together, stirring occasionally, until the vegetables begin to soften. Season with salt to taste.
4
Add the diced tomatoes to the pan and cook, stirring occasionally, until the mixture thickens, about 10 minutes. Reduce the heat to medium-low.
5
Pour the mixture into several shallow ramekins. Use a spoon to make a well in the center, and crack an egg into it.
6
Brush each egg with a little tomato sauce and place the ramekins in the oven. Bake until the eggs are soft-boiled or cooked to your desired consistency, for 8 to 10 minutes. Garnish each ramekin with chopped parsley.
7
Serve hot with Lebanese bread or pita bread, toasted.