Tchetchouka: North African Cuisine


  • 1/2 pound green peppers
  • 1/2 pound tomatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 8 eggs

In Algeria, this recipe is called Chechukat and in Tunisia it is called Chachuka. There are other variations in different countries, including Tchoutchouka. The dish's composition also varies a bit between North African nations. Onions or zucchini may be added; the eggs are not always beaten; the eggs and vegetables may be mixed; or it may be filled with vegetables and folded like an omelet.


1. Sear the peppers over a flame to make them easy to peel. Open them and remove the seeds and white ribs, and cut them into thin strips. Peel, seed and quarter the tomatoes.

2. Brown the vegetables in the oil in a large frying pan together with the garlic cloves. Simmer for 30 minutes. Remove the garlic.

3. Beat the eggs and season with salt and pepper. Pour them over the vegetables and let set.

A Video Recipe: