Moroccan Tomatoes and Pepper Salad (chouchouka)
My husband and eldest daughter, are obsessed with this Moroccan Tomatoes and Pepper Salad (chouchouka)! They eat it warm, cold, as if! they don’t care. They love it, I can put it even for school lunch and her lunch box comes back empty every time!
Not to be confused with Shakshuka where you poach eggs in a tomato sauce. This is a warm peppers and tomatoes salad!
- 2 tablespoon olive oil
- 6 tomatoes, grated
- 2 green peppers
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- ¼ teaspoon of pepper
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- ¼ cup of finely chopped cilantro
- ¼ cup of finely chopped parsley
- 2 garlic cloves, crushed
- Roast the green peppers over the BBQ and keep turning them so you roast all the sides of the peppers. Once peppers are roasted, place in a sealable bag or a bowl with a plastic wrap for 10-15 minutes, the heat will help steam the peppers and it will help to remove the charred skin afterwards. Let them cool.
- Dice the peppers and reserve. Cut the tomatoes in quarters and grate them. In a frying pan, put the oil over medium high flame, when hot, add the garlic and spices and let cook for 1 minute and then add the tomato paste and the grated tomatoes. Let this mixture cook for 15 minutes on medium heat. Stir from time-to-time. Add the peppers, let this simmer for another 15 minutes.
- You can eat this salad warm or cold, I usually serve it with pita bread and keftas for dinner or lunch or with pita chips.
When I have leftovers, I used this salad with eggs. In a small frying pan, I put the rest of my salad and crack two eggs and let the heat cook the egg whites and just a enough the yolks, so they will be runny over this luscious creamy tomato and pepper mixture and serve it with toasted bread! delicious.
khubz or moroccan bread is sacred in Morocco. Is eaten in every meal in Morocco. Since very few Moroccan households have an oven, almost every neighborhood has a community oven where people take their bread dough to be baked. In the countryside, every family has its own traditional oven made of mud. At the table, Moroccans use a small piece of bread, their thumb and first two fingers to pick up food. After a while you get use to it even enjoy it!