Thursday, 23 August 2012

Chakchouka Algerienne

Chakchouka is a popular breakfast dish all over North Africa, and this is my adaptation of it. You can of course omit the harissa paste if you don't want it spicy. 


Serves 2
Syn Free on Extra Easy

1 onion
1 red pepper
1 green pepper
1 tin tomatoes
1 tsp harissa paste
2 eggs

Sauté the onion and peppers in Fry Light until soft. Add the harissa paste and tinned tomatoes and continue simmering for a few more minutes until the mixture has thickened and some of the liquid has evaporated. Divide the mixture between two shallow oven proof dishes and make an indentation in the middle. Carefully crack an egg into each dish and bake in the oven at 220°C for 15-20 minutes or until the egg is cooked to your liking. 


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