Chachouka is a North African spicy stew. I've slightly changed the original recipe from River Cottage and I can only tell you, this is almost too good to be true. In contrast to my usual dishes, this one takes a bit longer, but it's oh so worth it!
- 3 tablespoons olive oil
- 1/2 teaspoon cumin powder OR 1 teaspoon cumin seeds
- 1 onion
- 1 garlic clove
- 1 medium-sized potato
- 1 yellow or orange pepper
- 400 g plum tomatoes (tin)
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- pinch of salt and pepper
- 1 egg
- to garnish: fresh basil and parmesan
1. Heat olive oil in an ovenproof frying pan. Peel and chop onion and garlic clove into bite-sized pieces. Add those and the cumin to the pan and cook on medium heat for 5 minutes.
2. Cut pepper and potato into bite-sized pieces (I sliced my potato to make them look like chips). Add them to the pan and cook for another 5 minutes. Now add the tinned tomatoes (with the juice) as well as the paprika and chili powder and salt and pepper. Cook on low heat for another 10 minutes and pre-heat oven to 180 °C.
3. Make a little dip in the middle of the pan and break an egg into it. Transfer the pan (again, it has to be ovenproof!!) to the oven. Bake for 10-12 minutes, so the the yolk is still a little bit runny. Note: You can add more eggs or leave them out completely - it's totally up to your taste.
4. Garnish with fresh basil and some parmesan and enjoy while still warm!
For more vegetarian everyday dishes, I recommend this book.