Brunch
Chakchouka (Morocco)
- Preparation time
- 25 min
- Servings
- serves 4
Ingredients
- Onion — to buy1
- Bell pepper — to buy1
- Olive oil — to buy2 tbsp
- Garlic — to buy2 cloves
- Cumin — to buy1 tsp
- Harissa — to buy1 tbsp
- Tomato — to buy4
- Egg — to buy4
- Fresh cilantro — to buy1 bunch
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
Preparation
Get all your vegetables ready before you start: slice the onion and bell pepper, crush the garlic, dice the tomatoes — chakchouka cooks fast once you're underway.
Cook the sliced onion and bell pepper in the olive oil for 5 minutes over medium heat, until soft and translucent.
Add the crushed garlic, cumin and harissa, cook for 1 minute stirring, just until fragrant: don't let them burn or the spices will turn bitter.
Add the diced tomatoes with a pinch of salt and pepper, simmer uncovered for 10 minutes, lightly mashing with a spatula, until you get a thick sauce that coats the spoon.
Make small wells in the sauce and crack an egg into each, cover the pan and cook for 5-6 minutes over low heat, until the whites are set but the yolks still runny.
Sprinkle with chopped fresh cilantro and serve straight from the hot pan, with bread for dipping.