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Chakchouka with Focaccia and Crispy Chili Oil
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Chakchouka with Focaccia and Crispy Chili Oil

1 h 15 minServes 4Nutri-Score B€€
from @anas_bssr2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry60 ml
  • onion (sliced)Produce1 piece
  • red bell pepper (sliced)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • ground cuminSpices4 g
  • smoked paprikaSpices4 g
  • chopped tomatoes (canned)Pantry800 g
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • eggsDairy6 pieces
  • feta (crumbled)Dairy120 g
  • parsley (chopped)Produce15 g
  • bread flourGrains500 g
  • water (lukewarm)Beverages400 ml
  • dry yeastPantry7 g
  • sugarPantry5 g
  • flaky saltSpices10 g
  • chili flakesSpices15 g
  • garlic (thinly sliced)Produce4 pieces
  • vegetable oilPantry150 ml
  • soy saucePantry15 ml
  • sesame seeds (toasted)Nuts & seeds10 g

per serving

Nutrition

919kcal

Carbs
108 g
Proteins
24 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Baking dish
  • Saucepan
  • Oven

step by step

Method

  1. Make the focaccia dough

    • Mix the bread flour, dry yeast, sugar and lukewarm water in a bowl until a shaggy dough forms.
    • Add the olive oil and salt, then knead until smooth and elastic.
    • Cover and let the dough rise until doubled in size.
    Step 1

  2. Bake the focaccia

    • Oil a baking dish and stretch the risen dough into it, then dimple the surface with your fingers.
    • Drizzle with olive oil and scatter over the flaky salt.
    • Bake at 220 °C until golden and crisp.
    Step 2

  3. Start the chakchouka base

    • Heat olive oil in a frying pan and soften the onion and red bell pepper.
    • Add the garlic, ground cumin and smoked paprika and cook until fragrant.
    • Pour in the chopped tomatoes, season with salt and black pepper and simmer until thickened.
    Step 3

  4. Poach the eggs

    • Make wells in the tomato mixture and crack in the eggs.
    • Cover and cook until the whites are set and the yolks are still soft.
    Step 4

  5. Make the crispy chili oil

    • Put the chili flakes, sliced garlic and sesame seeds in a heatproof bowl.
    • Heat the vegetable oil until shimmering, then pour it over the chili mixture so it sizzles.
    • Stir in the soy sauce and let cool.
    Step 5

  6. Serve

    • Scatter the crumbled feta and parsley over the chakchouka.
    • Spoon over the crispy chili oil and serve with warm focaccia.
    Step 6
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