For company
Tunisian chakchouka — peppers, harissa & baked eggs
The North African original. Slow-cooked mixed peppers with tomato, garlic and rose harissa, eggs baked into the top. Bring bread.
Char the peppers a little in the pan first — that scorched sweetness is the whole soul of a Tunisian chakchouka.
Method
- 01
Heat 3 tbsp of the olive oil in a wide heavy skillet over medium-high. Add the peppers and onion in one layer with a pinch of salt and cook for 15 minutes, moving them occasionally, until soft, blistered in places and lightly caramelised.
- 02
Push to the side, add the last tablespoon of oil, and cook the garlic, harissa, cumin, paprika and caraway for 1 minute until deeply fragrant.
- 03
Tip in the tomatoes with the salt and sugar. Simmer for 10–12 minutes, until the sauce is thick and glossy and clings to the peppers.
- 04
Make 4 wells, crack in the eggs, cover the pan and cook for 5–6 minutes until the whites are set and the yolks soft.
- 05
Scatter with coriander and serve straight from the pan with extra harissa and warm bread.
Keep cooking
