Solar Cooked Algerian Chakchouka With Eggs |
|
 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
|
This is our solar cooked recipe for Chakchouka. Please watch the video on YouTube to see how we prepared it. /watch?v=0WFBQVfRoLM&feature=channel_page Ingredients:
2 roma tomatoes, diced |
1/2 cup , frozen tri-colored bell pepper strips thawed |
2 tablespoons extra virgin olive oil |
1/2 cup onion, sliced thinly |
1 medium garlic clove, minced |
1 teaspoon paprika |
1/2 tablespoon of cold unsalted butter |
3/4 teaspoon kosher salt, to taste |
1 teaspoon fresh black pepper, to taste |
4 large eggs, room temperature |
2 teaspoons flat-leaf italian parsley, chopped (for garnish) |
Directions:
1. Combine tomatoes and peppers in a small bowl. Season with salt & pepper. Then add 1 tablespoons of the olive oil. Toss ingredients together.
2. Transfer to a dark round 9 inch cake pan and place the vegetable mixture on one side.
3. On the other side of the pan, add onions, garlic, and paprika. Season with salt & pepper. Drizzle the remaining 1 tablespoon of olive oil over the onion- garlic mixture and put the butter on top.
4. Place the pan of vegetable mixture in the solar cooker.
5. Solar cook for 2 hours until the vegetables have softened then stir all ingredients together in the pan to combine.
6. Solar cook for one more hour. Meanwhile, crack the eggs open into a bowl. Season with salt and pepper to taste.
7. After a total of 3 hours of solar cooking the Chakchouka vegetable mixture, (When the vegetables look fully cooked and roasted), Use a wooden spoon to make 4 small indentations in the vegetable mixture to hold the eggs. Carefully pour one egg into each indentation.
8. Continue to solar cook until the eggs are fully cooked (about 20-25 minutes).
9. Garnish with parsley and serve with rice or with bread.
|
|