Step 1 of 5
Chakchouka
Heat oil in a large cast-iron skillet or saute pan over medium-high heat. Add the onion and saute for 2 to 3 minutes until softened.
Step 2
Add the peppers and garlic and saute for a further 3 to 5 minutes.
Step 3
Add the tomatoes, cumin, paprika, salt and chilli powder. Mix well and bring to a simmer. Reduce heat to medium-low and simmer uncovered for 10 to 15 minutes until the sauce has thickened. Taste and adjust seasoning.
Step 4
Using the back of a spoon, make four craters in the sauce, large enough to hold an egg. Crack one egg into each crater.
Step 5
Cover the pan and simmer for 5 to 7 minutes until the eggs have set to your liking. Serve immediately from the pan with crusty bread or pitta.
