Chakchouka

Growing up I never knew where this recipe came from... and I never knew what it was called. All I know that my Grandma made it using vegetables from her victory garden and eggs from her chickens.

Years later..I discovered that its called Chakchouka.. basically a Tunisan dish of eggs simmered in a flavourful sauce of peppers, onions and tomatoes. My great uncle was based in Tunisia during the war.. and came to live with Grandma after he was wounded. So maybe thats where she got the idea from.

This is her basic recipe but I have been known to add any veggies I have to hand, such as courgettes/ zucchini and mushrooms

Quick, easy and can be eaten at any mealtime.

1 large onion, halved and finely sliced
2 garlic cloves, crushed

1 red pepper, cored, deseeded and finely sliced
1 yellow pepper, cored, deseeded and finely sliced
400g tin chopped tomatoes
2 teaspoons paprika
1 teaspoon cumin
Handful of spinach
Up to 4 eggs..your choice how many you think you will eat
Sea salt and freshly ground black pepper

• Heat a thin spray of oil a large, preferably ovenproof, frying pan over a medium heat. 
• Add the onion and cook gently for about 5 minutes, or until soft and golden.
• Add the garlic and peppers 
• Continue to cook over a low heat until the peppers are soft and wilted...stirring often 
• Add the cumin and paprika and stir
• Add the tomatoes with their juice, the spinach and some salt and pepper. 
• Cook gently, stirring from time to time, for 10–15 minutes. 
• Preheat the oven to 180°C/Gas Mark 4.
• Taste the mixture and adjust the seasoning if necessary. 
• If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. 
• Make up to 4 hollows in the surface and carefully break an egg into each one. 
• Sprinkle with salt and pepper. 
• Bake for 10–12 minutes, until the egg white is set and the yolk still runny.