It is found from the Maghreb to Türkiye. Shakshuka, also called “tchektchouka” or even “tchoukchouka” comes from oriental cuisine. If you are not used to cooking, you should not encounter too much difficulty in making this dish, which can be served alone or as a side dish, cold or hot. We have compiled for you our 19 easy recipes of shakchouka and tchoutchouka to treat your family and friends for lunch or dinner.
Easy shakchouka recipes
Use your imagination and culinary creativity to reappropriate the traditional recipe for shakchouka/tchoutchouka. You can, for example, opt for a green version made with peas and leeks. To do this, slice a red onion and two leeks which you will brown in a pan with a bowl of frozen peas, cumin, salt, pepper, a little water and milk. Once your leeks are soft, form four wells in the pan and break eggs into them. Cook until the white is cooked while ensuring that the yolk remains runny. Remove from the heat, add feta. It’s ready ! Feel free to change the vegetables depending on the season. Asparagus, mushrooms, spinach or zucchini, the rule is simple: enjoy yourself! Likewise, you can replace the feta with fresh goat cheese or mozzarella. Meat lovers can add merguez or sausages to their shakchouka, to bring a different flavor to the dish. Fresh herbs are also your allies for a shakchouka full of flavors. Again, it all depends on your desires. As for lovers of marine flavors, seafood – shrimp, mussels or squid – will go perfectly with this gourmet dish. You can also replace the eggs with chickpeas or white beans for a vegan option.
What is traditional choutchouka?
The traditional recipe for shakchouka – originating from the Maghreb – has two main ingredients: peppers and tomatoes. This is a vegetarian dish consisting of a pan of peppers, tomatoes and onions on which eggs are broken. The recipe is very easy to make at home and for those who don’t like washing dishes, it has the advantage of only requiring a frying pan. As for the ingredients, here too, it’s all beneficial since they are cheap. This summer dish – given the traditional ingredients – can be revisited according to the seasons, and be served all year round.