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Chakchouka (sometimes spelt shakshouka) is a North African spicy tomato ragout topped with eggs. We make Chakchouka on our Moorish Cookery Courses and it's always very popular, best made in summer when the tomatoes are sweet and ripe. You can make it in a large dish as a main course or make individual dishes as a starter. Do make sure the aubergines are really well cooked before adding to the tomato sauce. For a quick supper dish make the sauce in advance and then add the eggs to serve.


Dietary: Wheat Free, Vegan Option

Serves: 4


  • 1 aubergine, cubed
  • 2 tsps coriander seeds
  • 1/2 tsp all spice
  • 1 red onion, sliced
  • 1 red pepper, sliced into strips
  • 1 green pepper, sliced into strips
  • 3 garlic cloves, sliced
  • 3 tbsps olive oil
  • 500g ripe tomatoes, peeled and chopped (or a tin)
  • 1 tbsp tomato puree
  • 2 tsp cumin seeds
  • 400g tin of chickpeas, drained
  • 1 tbsp pomegranate syrup
  • salt and freshly ground black pepper
  • fresh parsley, chopped
  • fresh coriander, chopped
  • Sumac or paprika to garnish
  • 1 egg per person


  1. Preheat the oven to 200C/Gas6.
  2. Place the aubergine on a baking tray and rub with olive oil, roast in the oven for 15 minutes or until the aubergine is golden and browning at the edges.
  3. Meanwhile, dry fry and grind the coriander and allspice, then dry fry but don’t grind the cumin
  4. Heat a heavy based saucepan and add the olive oil, then the onions, and cook gently for 15 minutes until the onions are soft.
  5. Add the peppers, spices and garlic and carry on cooking until they are soft.
  6. Add the tomatoes and tomato puree, pomegranate syrup, roasted aubergine and chickpeas and cook for 10 minutes. Taste and season. If the mixture looks dry add a little water to keep it from sticking.
  7. Stir in half of the chopped herbs and transfer the mixture to one oven-proof dish per person, or one large oven proof dish. Make a well in the centre of each dish (or several in a large dish) and gently add an egg to each. Season the egg and carefully place the dish or dishes on a baking tray in the oven for approximately 10 minutes, or until the eggs are set.
  8. Garnish with the rest of the herbs and a sprinkle of sumac or paprika.


  • If you are short of time the eggs can be added to the mixture in the saucepan, put on a lid and cook gently until set.
  • For a vegan alternative, leave out the eggs.