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...this sounds good for when we have them, also makes use of your tomatoes - and if you have chooks - well, billy bonus 
Chachouka with eggs
This spicy Tunisian stew of sweet peppers, onion and tomato is turned into a hearty meal with the addition of eggs, which poach gently in the simmering juices.
Serve with grilled spicy sausages or warm flat bread.
Ingredients
Feeds 4. Takes 55 mins.
2 sweet green peppers
2 sweet red peppers
3tbsp olive oil
2 onions, peeled and finely sliced
2 garlic cloves, smashed
2tsp caraway seeds
1tsp paprika
1tsp cayenne pepper
Sea salt
Freshly ground black pepper
1tsp sugar
400g can chopped tomatoes
250ml water 4 free-range eggs
2tbsp flat parsley leaves
Cut the green and red peppers lengthwise into thick strips, discarding the seeds and the central core. Heat the olive oil in a heavy-bottomed frying pan and fry the sliced onions for about ten minutes until soft but not browned.
Add the peppers and smashed garlic, and cook for another ten minutes. Add the caraway seeds, paprika, cayenne, salt, pepper, sugar, tomatoes and water, and stir well. Simmer for about 20 minutes until the peppers are cooked and the sauce is thick.
Break the eggs into the pan one by one, being careful not to break the yolks, and cook them in the gently bubbling sauce until the whites are cooked but the yolks are still runny (about ten minutes). Covering the pan will speed up the process. Serve hot or warm, scattered with parsley leaves
Chachouka with eggs
This spicy Tunisian stew of sweet peppers, onion and tomato is turned into a hearty meal with the addition of eggs, which poach gently in the simmering juices.
Serve with grilled spicy sausages or warm flat bread.
Ingredients
Feeds 4. Takes 55 mins.
2 sweet green peppers
2 sweet red peppers
3tbsp olive oil
2 onions, peeled and finely sliced
2 garlic cloves, smashed
2tsp caraway seeds
1tsp paprika
1tsp cayenne pepper
Sea salt
Freshly ground black pepper
1tsp sugar
400g can chopped tomatoes
250ml water 4 free-range eggs
2tbsp flat parsley leaves
Cut the green and red peppers lengthwise into thick strips, discarding the seeds and the central core. Heat the olive oil in a heavy-bottomed frying pan and fry the sliced onions for about ten minutes until soft but not browned.
Add the peppers and smashed garlic, and cook for another ten minutes. Add the caraway seeds, paprika, cayenne, salt, pepper, sugar, tomatoes and water, and stir well. Simmer for about 20 minutes until the peppers are cooked and the sauce is thick.
Break the eggs into the pan one by one, being careful not to break the yolks, and cook them in the gently bubbling sauce until the whites are cooked but the yolks are still runny (about ten minutes). Covering the pan will speed up the process. Serve hot or warm, scattered with parsley leaves
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