Chakchouka
Chakchouka is a dish of eggs in a spicy tomato sauce, popular across North Africa and the Middle East. It is simply beautiful served with sourdough toast or warm Turkish or pita bread along side 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 in individual heat proof bowls before adding the eggs.
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Servings: 4
Calories: 189kcal
Cost: 13
Equipment
- 1 Frying pan
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 189kcal | Carbohydrates: 14g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 273mg | Potassium: 451mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2309IU | Vitamin C: 109mg | Calcium: 82mg | Iron: 2mg