Skip to content
Brunch · Tunisian

Tunisian Vegetable Chakchouka with Eggs and Harissa

35 min Serves 4 ~223 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 2 red peppers, sliced
  • 1 courgette, sliced
  • 1 onion, finely sliced
  • 3 garlic cloves
  • 1 tsp caraway seeds
  • 1 tbsp harissa paste
  • 400 g chopped tomatoes
  • 4 eggs
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
223 kcal
Protein
10.6 g
Carbohydrate
13.2 g
of which sugars
9.9 g
Fat
13.4 g
of which saturates
2.9 g
Fibre
4.2 g
Salt
0.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a wide pan and cook the red peppers, courgette and onion for 10 minutes, until softened.

  2. 2

    Stir in the garlic, caraway seeds and harissa paste and cook for 1 minute, then add the chopped tomatoes and simmer for 10 minutes.

  3. 3

    Make four gaps in the sauce and crack in the eggs. Cover and cook for 4-5 minutes, until the whites are set but the yolks still soft.

  4. 4

    Scatter with the fresh coriander and serve straight from the pan.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.