Chakchouka
Chef:
Ross Dobson
Prep:
10 mins
Cook:
10 mins
Translating Arabic to English can be tricky. That is why, in the world of food, you often see the names of Middle Eastern dishes spelt in different ways, as with this fabulously flavoursome dish from North Africa.
60 ml rice bran oil
6 ripe tomatoes, cut in half
1 small yellow capsicum, cut into strips
1 small green capsicum, cut into strips
1 small red capsicum, cut into strips
1 red onion, cut into rings
1 large red chilli, finely chopped
1 tsp ground cumin
1 tsp sweet paprika
1 tsp sea salt
8 eggs
3 tbsp finely chopped flat-leaf (Italian) parsley
Chargrilled bread, to serve
Preheat the barbecue grill to high. Put the oil in a large bowl.
Add the tomatoes, capsicums and onion and toss the vegies around to coat them in the oil.
Working in batches, tumble some of the vegies over the grill and spread them around so they don’t overlap.
Cook the vegetables for 8–10 minutes, turning them often using metal tongs until they are tender and scored with grill marks, then transfer to a bowl.
Cook the remaining vegetables in the same way.
Sprinkle the cooked vegetables with the chilli, cumin, paprika and salt and toss together.
Lightly mash using a potato masher, so the tomatoes especially are well crushed.
Spoon the mixture onto a heavy-based baking tray.
Put the tray on the barbecue grill and allow to heat up and sizzle.
Form eight evenly spaced little wells in the mixture, then crack an egg into each one.
Close the barbecue lid, if your barbecue has one, or place another baking tray over the top.
Cook for 8–10 minutes, just until the egg whites are firm. Sprinkle with the parsley and serve hot, with chargrilled bread.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, BBQ, Entertaining
Level of Difficulty
Easy
Crushed up egg shells are great for your compost. You can break them up into small pieces and scatter on garden beds to keep away slugs and snails.
We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.
If you only have ‘regular’ paprika in the cupboard, rather than sweet, don’t despair! You can use the regular kind and maybe add a pinch of fine sugar to make up for it.
Recipe and Image from Fired Up Vegetarian by Ross Dobson, published by Murdoch Books.
