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Le Chaudron recipe
Chakchouka tunisienne
Tunisian shakshuka
⏱ 30 minServes 3Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
4eggs
4tomatoes, chopped
2bell peppers, cut into strips
1onion, sliced
1 tablespoontomato paste
1 teaspoonharissa
3 tbspolive oil
- 4 eggs
- 4 tomatoes, chopped
- 2 bell peppers, cut into strips
- 1 onion, sliced
- 1 tablespoon tomato paste
- 1 teaspoon harissa
- 3 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onion and peppers in oil for 6 minutes until soft.
- Add the tomatoes, tomato paste and harissa and simmer for 10 minutes until thick.
- Season with salt to taste.
- Make four wells in the sauce and crack an egg into each.
- Cover and cook for 5 minutes until the whites are set and the yolks still runny.
- Sprinkle with cilantro and serve hot from the pan with bread.
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