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Chouchouka with Baked Eggs
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Chouchouka with Baked Eggs
This is my slightly modernised and Italianised version of a Tunisian favourite. Don't stint on the olive oil or the sauce-cooking time.
- Preparation time: 40 minutes
- Cooking time: 10 minutes
-
Total time:
50 minutes
Serves: 4
Ingredients
- 4 tbsp extra virgin olive oil
- 1 red onion, sliced
- 3 garlic cloves, finely chopped
- ½ tsp brown sugar
- 1 bay leaf
- 400g chopped tinned tomatoes
- 2 ripe tomatoes, roughly chopped
- 1 red pepper
- 1 yellow pepper
- Salt and freshly ground black pepper
- 4 large organic eggs
Method
- Preheat the oven to 200°C, gas mark 6.
- Heat the olive oil in a large frying pan over a medium heat and fry the onion for 7-8 minutes until soft. Add the chopped garlic, brown sugar, bay leaf and tinned tomatoes. Cook over a medium heat until the sauce is thick and jammy, stirring regularly. This will take about 25 minutes. Halfway through, add the fresh tomatoes.
- Meanwhile, put the peppers over the naked flame of a gas ring (which is the quickest way to roast them) or under a hot grill if that's not possible, turning them as necessary until the skins are completely black and can be easily peeled off. Discard the skin, pith and seeds, cut the peppers into neat strips and add them to the tomato sauce as it cooks.
- When the sauce is cooked, fish out the bay leaf and season well. Transfer to an ovenproof dish; a circular, earthenware dish, about 20cm in diameter, is ideal. Alternatively, cook in 4 individual dishes. Make 4 small indentations in the sauce with the back of a spoon and break the eggs into them. Bake for 8 minutes or till the whites are firm but the yolks are still a little soft. Serve at once with green salad and warm pitta bread.
Comments
This recipe was first published in May 2005.
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