Friday, 2 May 2008
Chakchouka baked eggs
Yeah - sorry, more eggs. As part of the whole weightloss, improved diet lifestyle, we're having a go at having fish once a week (WITHOUT added chorizo!) and a vegetarian meal once a week. We go through these phases.
So tonight we had chakchouka baked eggs - a variation on a dish I ate a lot when I was living in a flat I couldn't really afford. Tonight we had the the deluxe version... It's pretty similar to this but I added some bits. And if you are ever in Sydney, get yourself to Cafe Mint on Crown St for breakfast. Order - I insist - the spicy lamb mince with hummus & za-atar toast, and a side order of chakchouka. It will be the biggest breakfast you've eaten, but it is the most delicious thing ever served on a Saturday morning.
Anyhoo - for the recipe:
Chakchouka Baked Eggs (for 2)
Saute a large, sliced onion in olive oil in a heavy-based pan until translucent. Add 1tsp cumin seeds and 1 tsp lightly crushed coriander seeds and continue to saute until the onion is getting quite floppy. Add 3 chopped cloves of garlic, 1/2 tsp hot smoked paprika and 2 dried chillies, then 3 sliced peppers (any combination of peppers but not all green - that would be bitter and I suspect quite icky). When the peppers start to soften add a tin of chopped tomatoes and some salt and quite a lot of pepper. When the mixture comes to a simmer, crack 3 eggs into it (or 2 or 4 - I do 3 because I want 1 and my husband wants 2). Crumble a block of feta over the top and leave to simmer until the eggs are cooked and the feta has begun to melt.
The other thing I did was top it with courgette crisps for some extra veg and a bit of contrast. Slice your courgettes quite thinly, toss them in olive oil, lemon juice, garlic and salt and pepper, spread on a baking sheet and bake at 180-200C for 15-20 minutes or until browned but not black. Takes some watching. I usually do these to sprinkle over a courgette risotto for a texture contrast.