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    You are in: Home / Recipes / Algerian Poached Eggs (Chakchouka) Recipe
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    Algerian Poached Eggs (Chakchouka)

    Average Rating:

    6 Total Reviews

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    • on August 13, 2007

      When you take four of my favorite ingredients (eggs, peppers, onions and cumin) and combine them what's not to love. I did not add chili peppers to mine as the Tunisian harissa I purchased in Fez provided sufficient heat. Watch the eggs carefully as they remain soft for a bit then quickly go hard. Some crusty bread, a salad and some extra harissa and this was a suppertime nirvana.

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    • on October 17, 2012

    • on April 12, 2012

      I made this about a week in a half ago and now have to remember what I did... Spanish smoked paprika replaced part of standard paprika. The potatoes were added at the same time as onions. The bells (not green however) were added the last 10 minutes of cooking time. I garnished the eggs with all those garnished suggested. Yum! Served with freshly steamed asparagus and green beans, Iraqi Rice (Timman), crusty bread and Shredded Beets With Thick Yogurt Delicious meal! Thank you, NcMS!

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    • on April 03, 2012

      Truly wonderful dish with a fabulous combination of flavours. I made pretty much as written, but left the lid off for a bit to let some of the liquid cook down. Also followed the suggestion to shorten the cooking time for the eggs. I didn't have harissa on hand, but used two long green chillies. Sprinkled with a mix of parsley and coriander (cilantro), and was rather heavy-handed with my beloved capers. Yum, yum! Thanks for posting.

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    • on March 04, 2012

      We enjoyed starting our day with such a healthy and tasty way. Did head the warning about the egg yolks getting over cooked so only let my eggs cook for 3-4 minutes and am so glad I did as we all tasted before we broke our yolks and thought the runny yolk add such a nice layer of flavor. I made as written using harissa, 1 red chili pepper and cilantro. Thanks for the post.

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    • on March 03, 2012

      Really good. I enjoyed this more than I thought I would. I used canola oil as my olive oil is extra virgin and unrefined so it would have burnt. I used ground cumin out of preference, sweet paprika, sweet onion, no optionals, although we had black olives on the side with breakfast but I wouldn't put the two together. I used a good quality canned tomatoes, peeled the potato, sea salt, cilantro to garnish, plus the rest of the ingredients. Made for Welcome to Algeria!

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    Nutritional Facts for Algerian Poached Eggs (Chakchouka)

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.8
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 3.0 g
    Cholesterol 186.0 mg
    Sodium 85.8 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 4.5 g
    Sugars 6.3 g
    Protein 9.4 g

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