Chakchouka (Moroccan Veggie Stew) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Chakchouka is a style of vegetable cooking from the Middle East and the Mahgreb (the North African countries bordering the Mediterranean, such as Tunisia and Morocco). The dishes always contain onions and garlic, and usually tomatoes and peppers; very often, a veil of beaten egg is poured over during the final stages of cooking. Serve with freshly grilled pita bread. Variation: Replace the fresh chillies with a drop of Tabasco sauce or a small pinch of crushed chillies. This makes a great brunch dish, too. Ingredients:
3 tablespoons extra virgin olive oil |
1 onion, finely chopped |
2 garlic cloves, crushed |
4 large red peppers, halved, deseeded and cut into cubes |
1 red chili pepper, deseeded and finely chopped |
2 (14 ounce) cans cherry tomatoes |
14 1/2 ounces zucchini, thickly sliced |
1 tablespoon light brown sugar |
2 large eggs, beaten |
1/2 teaspoon ground cumin |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Preheat the oven to 400°F
2. In a large saucepan, heat the oil over a medium heat, then add the onion and garlic and cook for 5 minutes, or until tender.
3. Add the peppers, chilli and the tomatoes with their juices, cover and bring to the boil. Season, cover and simmer for 10 minutes.
4. Add the zucchini and the sugar. Stir gently together, then cover again and return to the oven for a further 20 minutes.
5. Meanwhile, in a small bowl, whisk together the eggs, cumin and chopped coriander with 3 tablespoons cold water. Season.
6. Preheat the broiler to high. Transfer the vegetable mixture into a flameproof serving dish.
7. Adjust the seasoning to taste, then pour the egg mix over the vegetables in a thin layer.
8. Place under the hot broiler, uncovered, and broil for 4-5 minutes until the egg is just set. Remove from the broiler and allow to cool slightly before serving.
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