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Chakchouka with root vegetables and smoked tofu

3 January 2019 by Strøm Spa Nordique

On the occasion of the winter season, Strøm suggests a comforting recipe inspired by the Maghreb.


2 parsnips

4 carrots from Nantes

½ buttercup squash

2 cups Savoy cabbage, chopped coarsely

8 Italian tomatoes

2 red bell peppers

2 onions, peeled and diced

3 garlic cloves, minced

1 Thai chili pepper, seeded and minced

1 tablespoon olive oil

½ cup vegetable stock

1 tablespoon paprika

½ tablespoon ground cumin

1 cup smoked tofu, diced

2 to 4 eggs

½ cup fresh herbs of your choice, chopped

2 slices of sourdough bread


  • Preheat the oven to 450 °F. Bake the lightly oiled bell peppers on a baking sheet in the oven until they begin to blacken. Reduce the temperature to 325 °F.
  • Let the bell peppers cool down. Peel and seed them and cut them into large cubes.
  • Remove the stalks from the tomatoes and make a cross cut on the top of each tomato.
  • Poach the tomatoes in boiling salt water for 30 seconds, then place them in a bowl of ice water. Peel the tomatoes and cut them into coarse chunks.
  • Peel and dice the root vegetables (parsnip, carrots, squash) and cut them into large cubes.
  • Brown the root vegetables in olive oil in a large frying pan or cast-iron pan, add the onions, garlic, Thai chilli pepper, paprika and cumin.
  • Deglaze with the vegetable stock, add bell peppers, tomatoes, cabbage and smoked tofu. Season with salt and pepper, Cover.
  • Bake in the oven at 325 °F for 30 minutes, checking every 10 minutes until much of the liquid has evaporated. Continue cooking if necessary.
  • Take the pan out of the oven, crack the eggs, one at a time, directly over the stew, put the pan in the oven for another 3 to 4 minutes.
  • Place the pan on the table, garnish with herbs and serve with the slices of sourdough bread.
  • Enjoy



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