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Chakchouka

Peppers and tomatoes cooked down in oil, with eggs set on top.

Time
35 min
Serves
4

Ingredients · Serves 4

  • 4 tbsp Noor olive oil
  • 1 onion, sliced
  • 3 green or red peppers, sliced
  • 3 garlic cloves, sliced
  • 1 tbsp tomato purée
  • 1 tsp harissa
  • 1 tsp ground caraway
  • 400 g ripe tomatoes, chopped (or a tin)
  • 4–6 eggs
  • Salt, fresh parsley

Method

  1. Heat the oil in a wide pan and soften the onion and peppers for 10 minutes.
  2. Add the garlic, tomato purée, harissa and caraway and cook for 1 minute.
  3. Add the tomatoes and a pinch of salt and simmer for 10–15 minutes until thick.
  4. Make small wells and crack in the eggs. Cover and cook gently until the whites are set and the yolks still soft.
  5. Finish with parsley and a drizzle of oil. Serve from the pan with bread.