This is the “magic side dish” that somehow works with everything: grilled meats, eggs, pita, bowls, even straight from the container with a fork. Sweet roasted peppers + jammy tomatoes + warm spices = instant comfort.

???? Protein Score

• Protein per serving (from your nutrition): 2g
  ???? Treat: Under 10g protein per serving (still part of life)
• (And that’s totally fine. This one is a flavor engine. We’ll boost protein with how we serve it.)

Protein Boost

Turn this into a protein-forward plate without changing the recipe:

• Egg upgrade (Shakshuka-style): warm chouchouka in a skillet, crack in 2–4 eggs, cover 6–8 min
• Greek yogurt swirl: add a big spoon of plain Greek yogurt on top + olive oil + pepper
• Serve with: kefta brochettes, chicken skewers, shrimp, tuna, or grilled halloumi
• Lunchbox win: add chickpeas or lentils (½ cup) for more protein + fiber

Why you will love this

• Roasting peppers first gives that smoky sweetness you can’t fake.
• Grating tomatoes makes them melt into a silky sauce without long blending.
• Cumin + paprika + garlic + tomato paste builds “slow-cooked” flavor fast.

 

Texture Guard

• Watery tomatoes? simmer uncovered a few extra minutes until thick and jammy.
• Peppers hard to peel? steam them in a covered bowl or bag 10–15 minutes, then peel easily.
• Don’t rush the simmer: the last 10–15 minutes is where it becomes spoonable, not soupy.

Storage + Meal Prep

• Fridge: 4 days, airtight
• Freezer: up to 2 months (freeze flat in a zip bag for quick thaw)
• Reheat: stovetop on low with a splash of water, or microwave in 30-second bursts
  Meal-prep tip: make a double batch and freeze half. It’s a perfect “instant flavor base” for eggs, chicken, and bowls.

FAQ

Is chouchouka the same as shakshuka?
No. Shakshuka is eggs poached in tomato sauce. Chouchouka is a warm tomato-pepper salad (you can add eggs, but it starts as a salad).

Can I use jarred roasted peppers?
Yes. Drain well and simmer a little longer so it doesn’t get watery.

Can I make chouchouka ahead of time?
Yes, it actually tastes better the next day after flavors settle.

How do I keep it from being watery?
Use ripe tomatoes and simmer uncovered until thick and jammy.

Do I have to peel the peppers?
Not mandatory, but it improves texture a lot.

Is chouchouka spicy?
Not unless you add heat. For spice: add chili flakes or harissa.

What do you serve with chouchouka?
Kefta, grilled chicken, fish, shrimp, eggs, pita, or as a side with rice.

Can I add eggs to leftovers?
Yes. Warm in a pan, crack eggs on top, cover until whites set.

Is this recipe low-carb?
Yes, it’s naturally low-carb. Pair with protein instead of bread if you want it stricter.

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!

Try These Next

• Tomato and Basil Keto Quiche Crust (your low-carb crust reference)
• Bacon Spinach Quiche (with low-carb crust option)
• Chimichurri Turkey Burgers (for a high-protein dinner)
• Garlicky Shrimp Mofongo (no fry method)

If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.

Cook With Love, Eat With Joy!

Share Your Experience

Did you make this recipe? I’d love to see it.
Tag @petitgourmetsd and use #petitgourmetsd so I can share your plate.

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