Chachouka is an Arabic term for ‘mixture,’ but is also a North African spicy red pepper and tomato stew, with eggs baked on the top. It makes a delicious mid-week supper. Serve with a crisp salad, big hunks of crusty bread to mop up the sauce and a nice glass of robust red wine.
Ideally you will need an ovenproof frying pan for this recipe, but if you don’t have one, transfer the mixture to an ovenproof dish at step 4.
Ingredients:
Serves 4
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 large onion halved and sliced finely
- 1 garlic clove, crushed
- 1 red pepper, deseeded and finely sliced
- 1 yellow pepper, deseeded and finely sliced
- ½ tsp hot smoked paprika
- A pinch of saffron strands
- 400g tin chopped tomatoes
- 4 eggs
- Salt & Pepper to season
- Begin by heating a large frying pan over a medium heat and add the cumin seeds. Allow the seeds to fry gently for a few minutes before adding the onion. Allow to cook gently for 8-10 minutes until the onions are soft and slightly caramelised.
- Add the garlic and peppers. Continue to cook over a low heat for a further 20 minutes at least, giving the mixture a stir every now and then to ensure it doesn’t burn. The peppers should become soft and wilted.
- Now add the paprika, saffron and tomatoes along with their juices as well as some salt and pepper. Cook gently for 10-15 minutes.
- Preheat the oven to 180 degrees C/Gas 4. Make 4 hollows in the surface of the mixture and carefully crack an egg into each one. Sprinkle with salt and pepper and bake in the oven for 10-12 minutes until the egg is set and the yolk is still runny.
