Your basket is currently empty!
SMOKY SPICY CHACkHOUKA
3 tablespoons olive oil
1 teaspoon cumin seeds
1 large onion, halved and finely sliced
1 garlic clove, crushed
1 red pepper, cored, deseeded and finely sliced
1 yellow pepper, cored, deseeded and finely sliced 400g tin chopped tomatoes,
This spicy North African pepper and tomato stew with eggs baked on top makes a lovely, lazy supper. Italian peperonata is prepared in the same way but without eggs – it is equally good.
Heat the olive oil in a large, preferably ovenproof, frying pan over a medium heat. Add the cumin seeds and let them fry gently for a minute.
Add the onion and cook gently for 8–10 minutes, or until soft and golden.
Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted.
Add the tomatoes, some black pepper and 2 teaspoons of veg stock. Cook gently, stirring from time to time, for 10–15 minutes
Preheat the oven to 180°C.
Check the seasoning and stir in more Smoky Spicy veg stock (1 or 2 more teaspoons) to taste.
If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. Make 4 good size hollows in the surface and carefully break an egg into each one. Sprinkle the eggs with a little salt and pepper.
Bake for 10–12 minutes, until the egg white is set and the yolk still runny.