{"id":7574,"date":"2021-04-05T05:29:00","date_gmt":"2021-04-05T10:29:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=7574"},"modified":"2026-09-05T23:11:59","modified_gmt":"2026-09-06T04:11:59","slug":"spinach-chakchouka","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/spinach-chakchouka\/","title":{"rendered":"Spinach Chakchouka"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

To tell you the truth, I spent a long time finding how to correctly write it: chakchouka, tchektchouka, tchoukchouka, or even shakshuka\u2026 there are as many variations of names as recipes. I\u2019ve been facing chakchouka recipes on blogs and cooking websites for years, and they water my mouth. It did take me a long time [Why? Good question, but no answer] but that is it, I\u2019ve finally dug on it.<\/p>\n\n\n\n

About the Chakchouka<\/h2>\n\n\n\n

Before preparing a chakchouka I wanted to know more about its origin. And well, what I realized from my research is that it can be found everywhere between the Maghreb and the Middle East. The classical base mainly consists of tomatoes, bell peppers and onions; over them, eggs are simmered, and the yolk remains runny. The variations are numerous, and we can use different vegetables or add some meat [this recipe is perfect for emptying your fridge].
I had some spinach to be used, so I wanted to try a veggie chakchouka. I was inspired by a recipe from the Simple book by Ottolenghi [still and always, right?!], and I adapted it to my taste. The result immediately amazed us. It\u2019s simple and quick to prepare, healthy and tasty.<\/p>\n\n\n

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\"Chakchouka<\/div>\n<\/div>\n
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Spinach Chakchouka<\/h2>\n
Here we have a quick and easy dish to prepare, perfect for a brunch with oriental flavors or for a light meal with a good slice of fresh bread. A delight! <\/span><\/div>\n
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