Tunisian chakchouka
Stewed peppers with tomato and harissa, eggs broken into the sauce at the end.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Char the peppers over a flame until the skin blackens, cover them with a bowl for ten minutes and peel them.
Cut the peeled peppers into strips, the tomatoes into dice and the onion into slices.
Fry the onion and garlic in olive oil until soft, eight minutes.
Stir in the harissa, tomato paste, caraway and coriander and cook them two minutes.
Add the peppers and tomatoes, season and stew twenty minutes to a thick paste.
Make wells in the sauce with a spoon and break an egg into each.
Cover and cook six minutes, until the whites set and the yolks stay liquid.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.