Chakchouka is our all-season favorite. It’s infinitely customizable, so you can make a red bell pepper chakchouka in the middle of summer, or try a chickpea chakchouka in the middle of winter, for example. When preparing this zucchini recipe, it’s important to note that they release a lot of water when cooked. It is therefore advisable to let them dry out thoroughly in the pan before adding the tomatoes.
What is chakchouka?
Chakchouka (also known as chouchouka, tchakchouka, tchouktchouka, chekchouka, and more) is a delightful dish originating from the Maghreb. We can find various versions of this dish throughout the Mediterranean region. It serves as a wonderful counterpart to the famous French ratatouille.
In chakchouka, we combine a delicious blend of pan-fried peppers, onions, and tomatoes, allowing them to simmer in their own flavorful juices. Towards the end, we add eggs to the mixture, further enhancing its taste and texture.
