Chakchouka Marocaine

Chakchouka Marocaine is a vibrant Moroccan baked dish featuring a medley of bell peppers, tomatoes, and spices, topped with perfectly baked eggs. This dairy-free delight is both hearty and aromatic, making it a perfect meal for any time of the day.

Ingredients

• Red bell pepper - 1 medium, diced
• Yellow bell pepper - 1 medium, diced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Tomatoes - 400 grams, diced (canned or fresh)
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon (optional)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Eggs - 4 large

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
3. Add the minced garlic and diced bell peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally until the peppers soften.
4. Stir in the diced tomatoes, ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for another 5-7 minutes until the mixture thickens slightly.
5. Using a spoon, create 4 small wells in the vegetable mixture. Crack an egg into each well.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set to your desired doneness.
7. Remove from the oven and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the bell peppers and tomatoes.
• High in protein from the eggs, supporting muscle health.

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