Chakchouka is a dish of eggs in a spicy tomato sauce, popular across North Africa and the Middle East.
It is beautiful served with sourdough toast or warm Turkish or pita bread with a crisp green salad.
You can also make the base sauce in advance if serving in individual portions. You can then divide up the sauce into individual heat-proof bowls before adding the eggs.
This recipe for Chakchouka is the perfect answer to quick and healthy easy dinners at home. It is also a real treat to have at breakfast, and if you make the base sauce in advance, it is a breeze to whip up in the morning.
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- 1 Frying pan
- 2 tablespoons of olive oil Cobram estate extra virgin
- 1 red capsicum diced
- 1 yellow capsicum diced
- 1 zucchini diced
- 2 roma tomatoes diced
- 400 g canned diced tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of harissa paste alternatively add some fresh chilli or chilli flakes
- 1 teaspoon of ras el hanout middle eastern spice blend
- 1 teaspoon of Spanish paprika
- 1 teaspoon of sugar
- Sea salt
- Freshly cracked black pepper
- 4 fresh free range eggs (add more if you are serving more people)
- Goats cheese and coriander leaves for serving
- Heat the oil in a frying pan and cook the capsicums for 8-10 minutes.
- Add the zucchini and cook for a further minute or two.
- Add the tomatoes, tomato paste, harissa, ras el hanout, paprika, sugar, salt and pepper and then add 150ml water. Simmer for 15 minutes or until thick and saucy.
- Make hollows in the top of your sauce. Crack each egg open and slip one egg in to each hollow.
- Cover and simmer for approximately five minutes or until cooked to your liking.
- Serve scattered with goats cheese and coriander leaves.