Home-made chakchouka

Chakchouka maison

Home-made chakchouka

  • People
    For 2
  • Preparation time
    10 minutes
  • Cooking time
    55 minutes
  • Winery pairing
    Le Rosé


  • 3 tablespoonfuls olive oil
  • 1 large sliced onion
  • 2 sweet peppers
  • 1 mild green chili
  • 3 thinly sliced garlic cloves
  • 1 teaspoonful ground cumin
  • 1/2 teaspoonful paprika
  • 1/2 teaspoonful cayenne pepper
  • 800g roughly chopped canned tomatoes with their juice
  • 140g roughly chopped feta cheese
  • 6 eggs
  • Fresh cilantro
  • Salt & pepper


  1. Preheat the oven at 190°C.
  2. Put the sweet peppers and mild green chili in the oven for 35 min. Place them in an airtight container and leave to cool.
  3. Remove the skin and seeds from the sweet peppers and the chili, then cut into strips.
  4. Heat the oil in a frying pan and add the onion. Cook for 2 min and add the garlic, then the spices, tomatoes, and sweet peppers.
  5. Correct the seasoning.
  6. Leave to form on a low heat for 20 min.
  7. Break the eggs over the chakchouka, cover and leave to cook for 3 min.
  8. Serve hot, preferably with pita bread.

Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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