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Recipes

1/ Vegetable ragout with quinoa


Quinoa, water to cook (2Q.)


Chakchouka salad


Olive oil, garlic, salt and pepper


Heat a medium sized pot. Add quinoa and cook, stirring for a few minutes until dry. Add the chakchouka  garlic the water, bring to a boil, add salt and pepper to taste, reduce heat and cover. Cook until water is absorbed


2/ chakchouka Appetizer


1 jar of Chakcouka 


2tbs olive oil, garlic, salt &pepper to taste, 2eggs, parsley


Put a skillet on a medium heat with the olive oil, pour the chakchouka, add 4 tbs of water, crushed garlic salt&pepper and stir until warmed up. Still on medium heat break the eggs and cook 2-3 minutes  until the whites are set. Serve and sprinkle with parsley.

Chakchouka

An iconic dish of the North African and Tunisian cuisines, the Chakchouka is typically served on an iron skillet with poached eggs. This dish is now very popularly served for breakfast or brunch in cafes across Europe and the USA.


Jardins de Carthage's Chakchouka is made with all natural ingredients-- vine ripened tomatoes, hearty onions, bright peppers, sunflower oil, as well as a hint of caraway, coriander and sea salt. 


Simply natural, savory, and bursting with flavor, the Chakchouka is versatile enough to be paired with grilled fish, meat or chicken, poached eggs, and even as a pizza or pasta sauce.


Gluten, Trans fat and preservative free.


 


All natural, as nature intended.


Hand prepared and grown with love in Tunisia. 


Certified Vegan, Vegetarian, Kosher & Ready to Use.


 


Ingredients: Tomatoes, onions, pepper, salt, caraway, coriander, sea salt and sunflower oil


Net weight: 350gr (12oz)


Our products are made with love, from our family to yours.


 


 


Typical Oriental Chakchouka:


Pour the jar into a skillet with some onions and little pieces of potatoes a tmedium heat. Once hot, carefully crack eggs on top, put the cover and once the eggs are cooked to your liking, serve with warm bread.


You can also serve it hot, cold or somewhere in between; it is great no matter the temperature.


Traditionally served as an apetizer either spread on crostini or in a bowl with toasted bread.


You can also spoon it over grilled chichen, lamb or fish, or use it as topping for hamburger. Toss with pasta or stir it into risotto.

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Details

1/ Vegetable ragout with quinoa

Quinoa, water to cook (2Q.)

Chakchouka salad

Olive oil, garlic, salt and pepper

Heat a medium sized pot. Add quinoa and cook, stirring for a few minutes until dry. Add the chakchouka  garlic the water, bring to a boil, add salt and pepper to taste, reduce heat and cover. Cook until water is absorbed

2/ chakchouka Appetizer

1 jar of Chakcouka 

2tbs olive oil, garlic, salt &pepper to taste, 2eggs, parsley

Put a skillet on a medium heat with the olive oil, pour the chakchouka, add 4 tbs of water, crushed garlic salt&pepper and stir until warmed up. Still on medium heat break the eggs and cook 2-3 minutes  until the whites are set. Serve and sprinkle with parsley.

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