Chackouka
(Poached Eggs on Pepper Ragout) Recipe

Origin: Algeria Period: Traditional

Versions of this dish can be found in Libya (Shakshooka) and Morocco (Chackchouka as well as Algeria.

Ingredients:

1 onion, finely sliced
3 tbsp olive oil
350g red bell peppers, finely sliced
2 fresh red chillies, chopped
650g firm, ripe, tomatoes, blanched, peeled, de-seeded and chopped
salt and black pepper, to taste
pinch of sugar, to taste
4 fresh eggs

Chackouka
(Poached Eggs on Pepper Ragout) Preparation:

Method:

Heat the oil in a deep-sided frying pan then add the onion and fry for about 8 minutes, or until soft. Add the bell pepper and chillies and stir-fry until almost soft (about 3 minutes) before adding the tomatoes. Stir to combine and cook for 8 minutes then season to taste with salt, black pepper and sugar (optional).

With the back of a large spoon form four large impressions n the ragout and crack the eggs into these. Cover the pan and cook the eggs until the whites are firm and the yolks are still soft. Serve on plates, with the tomato-based sauce served over the egg.

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