Chakchouka- Eggs cooked in a Flavourful Sauce of Tomatoes, Bell Peppers and Spices.

There are probably as many ways to dress up eggs as many lovers of eggs there exists today. Let’s face it, whether we love them or we are tired of them, we are yet to outgrow our need for eggs. Which other ingredient in your pantry can you turn into breakfast, lunch, dinner, sauces… and DESSERT!

If you ask me what my go-to ingredients are, I would probably talk about potatoes and noodles before I come to eggs. But hey, eggs cook faster…even faster than 2 minute noodles and the quickest way to pack some protein into your diet. But we all love variety, we love colour and sometimes we need to spice things up a bit. Like this delicious North African dish of poached eggs in a bed of tomatoes, bell peppers, onions, chillies and spices. All I can say is that this is the best thing I have recently dipped my bread into. And imagine walking into a kitchen that smells of warm spices and cooked red peppers the first thing in the morning.

The recipe is very simple one and is open to adjustments as per personal preferences. Traditionally, the egg is poached in the pot in which the vegetables are cooked but I find it easier to finish the eggs in the oven in individual portions. All you need to make sure is that you don’t overcook the eggs. We want runny yolks and to ensure that we cover the ramekins in foil during the cooking process. I have stuck to the traditional ingredients that make this dish but you can sneak in different veggies, herbs and meat mince using this as a base recipe. Though the chillies are an integral part of this dish, leave it out if you do not want the heat.

Chakchouka- Eggs cooked in a flavourful sauce of Tomatoes, Bell Peppers and Spices (adapted with variation from Good Taste magazine)
Serves 4

2 tbsp extra virgin olive oil
2 red bell peppers, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, halved, thinly sliced
3 garlic cloves, thinly sliced
1 long fresh red chilli, finely chopped
1 tsp cumin seeds, lightly crushed or powdered cumin
400 g canned diced tomatoes/tomato puree
125ml (1/2 cup) water
2 tsp paprika
4 eggs
1/4 cup chopped fresh continental parsley
Bread, to serve

Preheat oven to 170 degrees C. Heat oil in a large frying pan over medium-high heat. Add the combined bell peppers, onion, garlic and chilli. Reduce heat to low. Cook, stirring often, for 30 minutes or until bell peppers are soft.

Increase heat to high. Add the cumin and stir for 2 minutes or until aromatic. Add the tomatoes, water and paprika to the pan. Stir to combine. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes or until the mixture is thick.

Divide the bell pepper mixture among four oven-proof ramekins. Make an indent in the centre of the mixture. Crack an egg into each indent. Cover each ramekin with foil and bake for 8-10 minutes or until the egg whites are just set. Sprinkle with parsley. Serve with bread.