Chakchouka

Ingredients

• 2 tbspolive oil
• 1onion, diced
• 1red pepper, sliced
• 1green pepper, sliced
• 3 clovegarlic, crushed
• 4tomatoes, medium, chopped
• 1 tspground cumin
• 1 tsppaprika
• 3/4 tspsalt
• 1/2 tspchilli powder
• 4eggs

Method

1. 1

   Heat oil in a large cast-iron skillet or saute pan over medium-high heat. Add the onion and saute for 2 to 3 minutes until softened.

2. 2

   Add the peppers and garlic and saute for a further 3 to 5 minutes.

3. 3

   Add the tomatoes, cumin, paprika, salt and chilli powder. Mix well and bring to a simmer. Reduce heat to medium-low and simmer uncovered for 10 to 15 minutes until the sauce has thickened. Taste and adjust seasoning.

4. 4

   Using the back of a spoon, make four craters in the sauce, large enough to hold an egg. Crack one egg into each crater.

5. 5

   Cover the pan and simmer for 5 to 7 minutes until the eggs have set to your liking. Serve immediately from the pan with crusty bread or pitta.