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Algerian Chakchouka (ratatouille-style vegetable dish with eggs)

What's the big idea?

There must be so many variations of this dish! The basic dish is similar to ratatouille, with a sauce of tomato, onion, peppers and garlic plus other vegetables - in the case of Chakchouka, the choice of extra vegetables is quite wide - courgettes and marrows, aubergine (egg plant), cauliflower, beans....
It is normal (but not compulsory) to add (sometimes beaten) eggs to the dish in the final stages.

Shopping List

Here's the list of what you need:

  • 2 tablespoons olive oil
  • 2 cloves of garlic (crushed)
  • 2 large onions (chopped)
  • 1 green and 1 red pepper (chopped)
  • 1 x 400g tin of chopped tomatoes
  • 1lb courgettes (or main vegetable of your choice - see above)
  • 2-3 finely chopped green chillies
  • 1 teaspoon cumin seeds
  • Salt and black pepper
  • 4 eggs
  • Fresh coriander or parsley

What To Do

  • Heat the olive oil in a wok or large frying pan
  • Add the garlic and onions, and fry for about five minutes
  • Add the green and red peppers and the chopped tomatoes. Simmer for about five minutes
  • Wash and slice 1lb courgettes (or main vegetable of your choice - see above)
  • Add the main vegetable to the pan, along with the green chillies, cumin seeds and salt
  • Simmer for a further 10 minutes, or until the main vegetable is just cooked
  • Meanwhile, beat the eggs with a fork, or leave unbeaten if preferred. Season with salt and black pepper
  • Pour the eggs over the Chakchouka. Continue to cook on the hob until the eggs set
  • Serve garnished with chopped fresh parsley or coriander

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