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Australian Gourmet Traveller recipe for chachouka

By Andy Harris
  • Serves 4

This Tunisian dish makes a perfect brunch with some crusty bread and salad.


  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, bruised in skin and peeled
  • 2 white onions, thinly sliced
  • 1 kg assorted green, red and yellow capsicum, seeded and cut into thick strips
  • 650 gm tomatoes, skinned and finely chopped
  • 1 red chilli pepper, seeds removed, finely chopped
  • 4 free-range eggs


  • 1
    Heat olive oil over medium heat in a large sauté pan or similar earthenware dish.
    Add garlic and fry until it starts to brown, then add onions and soften for 5-7 minutes. Add capsicum and cook for 8-10 minutes or until softened. Add tomatoes and season with sea salt and freshly ground black pepper. Simmer, partially covered with a lid, for 10-15 minutes, or until the mixture has softened. Adjust seasoning if necessary.
  • 2
    Make 4 depressions in the mixture and add eggs into each depression. Cover and cook over low heat, basting with juices, until the eggs have just set. Serve with crusty bread.
  • Author: Andy Harris