Chachouka - eggs just added
This recipe has been off my radar for a little while, but it’s quick and easy and wholesome (if you’re in the camp that thinks eggs are healthy – I do). It’s also fun to say! I was first introduced to chachouka on a trip to Israel, where aside from really good falafel, this was the best thing I ate. The one-pot simplicity makes it especially appealing to me: you make a tasty sauce of diced tomatoes and spices, and then poach eggs right there in the sauce. It makes poaching eggs, which is normally an intimidating task, dead easy. It’s quick enough for any weekday meal, and makes good leftovers, too. The quantities here feed about 4 (or 2 plus leftovers). I recommend serving it over simple grains or flatbread. I used Israeli couscous, which looks just like an extra-large version of the couscous we’re most familiar with, because it seemed appropriate and it’s fun to eat. You could easily use rice or pita bread.
Chachouka - poached and ready to eat
Chachouka
One 2 lb can of diced tomatoes or two smaller cans (though you could use fresh, if you have an abundance)
One small onion
2 cloves of garlic
Olive Oil
Cumin, paprika and/or hot pepper, to taste
4 eggs
- Use a deep skillet. Remove the eggs from the fridge to warm a little.
- Dice the onion and garlic, and saute in olive oil until soft. Add spices and saute another minute or two.
- Add the tomatoes, juice and all, and bring the mixture to a simmer.
- The fun part: make evenly spaced indentations in the sauce, one for each egg. Crack each egg and pour into one of the indentations (careful not to get any shell – if you’re concerned, crack the egg into a bowl first, then pour into the sauce).
- Cover and turn the heat low. Cook for about 5 minutes to poach the eggs. Keep an occasional eye on them – you can call it done when the whites turn white but the yolks will still be runny. Or, wait a couple more minutes for more solid yolks.
- Serve hot, with one egg and sauce per person, over grains or with bread.