Chakchouka Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Green bell peppers | 2 To taste | |
| 2 or 3 garlic cloves | ||
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Pinch of cayenne, or dash of Tabasco or other hot pepper sauce | ||
| Canned tomatoes | 2 Cup (16 tbs), undrained | |
| Ground black pepper | 1 To taste | |
| Eggs | 4 Large | |
| Salt | To Taste | |
Directions
In a large skillet, heat the olive oil and saute the onions for about 5 minutes.
While the onions saute, slice the bell peppers into strips and mince the garlic.
Add the peppers and garlic to the skillet and stir in the cumin, coriander, and cayenne or Tabasco.
Continue to saute for 5 minutes more, until the peppers begin to soften.
While the vegetables and spices cook, drain the tomatoes, reserving the juice.
Chop the tomatoes and stir them in with about 1/2 cup of the reserved juice.
Add salt and pepper to taste.
When the vegetables are hot and simmering, make four evenly spaced indentations in them and carefully crack one egg into each hollow.
Lower the heat, cover the skillet, and gently cook for several minutes until the whites are set and the yolks are soft-cooked.
Serve in shallow bowls.
While the onions saute, slice the bell peppers into strips and mince the garlic.
Add the peppers and garlic to the skillet and stir in the cumin, coriander, and cayenne or Tabasco.
Continue to saute for 5 minutes more, until the peppers begin to soften.
While the vegetables and spices cook, drain the tomatoes, reserving the juice.
Chop the tomatoes and stir them in with about 1/2 cup of the reserved juice.
Add salt and pepper to taste.
When the vegetables are hot and simmering, make four evenly spaced indentations in them and carefully crack one egg into each hollow.
Lower the heat, cover the skillet, and gently cook for several minutes until the whites are set and the yolks are soft-cooked.
Serve in shallow bowls.
Chef
