This is the second version of this we’ve done in the last few weeks. Both times inspired by two extra peppers in a pack when we only needed one. This version is more caramelised and uses less fresh ingredients but it also takes a lot longer to cook. We loved the addition of saffron too.
You can cook the sauce the night before if you like or keep half of it for the following day. You just need to reheat, then crack in the eggs and bake.
Chachouka – serves 4
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 large onion, halved and finely sliced
- 1 garlic clove, crushed
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- ½ tsp hot smoked paprika
- a pinch of saffron strands
- 400g tin plum tomatoes, squeeze with your hands to break them up as you add to the dish
- 4 eggs
Heat the oil in an ovenproof frying pan, then add the cumin seeds and fry gently for a couple of minutes. Add the onion and cook gently for about 10 minutes or until golden.
Add the garlic and peppers and continue to cook for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika and saffron, then the tomatoes and some seasoning. Cook gently for another 10 to 15 minutes.
Preheat the oven to 180C/Gas Mark 4.
Taste and adjust the seasoning. If you can’t put your pan in the oven just transfer the sauce into a baking dish. Make holes in the mixture and gently break in the eggs (easier if you break into a mug first). Season the eggs with salt and pepper. Transfer to the oven and cook for 10 to 12 minutes or until the eggs are set but the yolk still runny.
(Original recipe from River Cottage Veg Everyday by Hugh Rearnley-Whittingstall, Bloomsbury, 2011.)
Jono & Jules do food & wine 
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