Chachouka

This is Hugh Fearnleigh Whittingstall's version of a classic North African / Middle Eastern dish.  Fantastic flavours, light, healthy and easy.


Ingredients (serves 4)

• Olive Oil - 3 tbsp
• Cumin Seeds - 1 tsp
• Onion - large, sliced finely
• Garlic -  1 clove, crushed, minced or chopped finely
• Red pepper,  1 finely sliced
• Yellow pepper, 1 finely sliced
• Hot smoked paprika - half tsp
• Saffron - pinch
• Tomatoes - one 400g tin
• Eggs - 4
• Salt & Pepper

Method

• Fry cumin seeds gently in the oil for a couple of minutes,  add onion and cook gently for 8-10 mins until golden
• Add garlic and peppers and cook over low heat for at least 20 mins until soft and wilted
• Add paprika, saffron, tomatoes, salt and pepper and simmer for 15 mins - taste and adjust seasoning.
• Make 4 hollows in sauce,  break in eggs and place under hot grill (or in hot oven) until white is set.  This can also be done in individual oven-proof dishes.