Chakchouca
Most of you by now know my thoughts on us each doing our little bit for the planet. Our families Meatless Monday’s is one of the little things we commit to to help reduce our carbon footprint. Over time, our girls have become more adventurous with what they are trying and enjoying (often devouring). For someone who absolutely loves to cook and loves a shared meal with the family, this gets me pretty excited.
Chakchouka is a dish of eggs in a spicy tomato sauce, popular across North Africa and the middle East. Beautiful served with sourdough toast or warm Turkish or pita bread with a crisp green salad.
I know I am a bit scatter-y at the moment but I want you to not worry about me – I assure you I do realise that today is not ‘Meatless Monday’. Today is Thursday and often at this pointy end of the week, our good intentions for eating well might sometimes slip. I wanted to give you this as it is a little ripper Vegetarian dish but fabulous too for something that is quick and easy and excites the taste buds during the mid week rush.
I think you are going to love this one.
Chakchouka
You can also make the base sauce in advance if serving in individual portions. You can then divide up the sauce in individual heat proof bowls before adding the eggs.
1 red capsicum, diced
1 yellow capsicum, diced
1 zucchini, diced
2 tablespoons of olive oil
2 roma tomatoes, diced
400g canned diced tomatoes
1 tablespoon of tomato paste
1 teaspoon of harissa paste (alternatively add some fresh chilli)
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 – 6 fresh free range eggs
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 and crack your eggs in slip in to each hollow. Cover and simmer for approx. five minutes or until cooked to your liking. Serve scattered with coriander leaves and goats cheese.
