RECIPE ROOM

  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in June?
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Chakchouka

    4

    Ingredients

    • 60 ml (2 fl oz/1⁄4 cup) rice bran oil
    • 6 ripe tomatoes, cut in half
    • 1 small yellow capsicum, cut into strips
    • 1 small green capsicum, cut into strips
    • 1 small red capsicum, cut into strips
    • 1 red onion, cut into rings
    • 1 large red chilli, finely chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon sweet paprika
    • 1 teaspoon sea salt
    • 8 eggs
    • 3 tablespoons finely chopped flat-leaf (Italian) parsley
    • chargrilled bread, to serve

    Chakchouka

    Fired-Up-Vegetarian---Chakchouka-feature-image

    Translating Arabic to English can be tricky. That is why, in the world of food, you often see the names of Middle Eastern dishes spelt in different ways, as with this fabulously flavoursome dish from North Africa.

    Method

    Preheat the barbecue grill to high. Put the oil in a large bowl.

    Add the tomatoes, capsicums and onion and toss the vegies around to coat them in the oil.

    Working in batches, tumble some of the vegies over the grill and spread them around so they don’t overlap.

    Cook the vegetables for 8–10 minutes, turning them often using metal tongs until they are tender and scored with grill marks, then transfer to a bowl.

    Cook the remaining vegetables in the same way.

    Sprinkle the cooked vegetables with the chilli, cumin, paprika and salt and toss together.

    Lightly mash using a potato masher, so the tomatoes especially are well crushed.

    Spoon the mixture onto a heavy-based baking tray.

    Put the tray on the barbecue grill and allow to heat up and sizzle.

    Form eight evenly spaced little wells in the mixture, then crack an egg into each one.

    Close the barbecue lid, if your barbecue has one, or place another baking tray over the top.

    Cook for 8–10 minutes, just until the egg whites are firm. Sprinkle with the parsley and serve hot, with chargrilled bread.

    Fired Up Vegetarian - HI RES Cover Image copy

    Recipe and Image from Fired Up Vegetarian by Ross Dobson, published by Murdoch Books, rrp. $34.99.

    Submitted by
    Ross Dobson

    Tips and Tricks

    • Crushed up egg shells are great for your compost. You can break them up into small pieces and scatter on garden beds to keep away slugs and snails.

    • We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.

    • If you only have ‘regular’ paprika in the cupboard, rather than sweet, don’t despair! You can use the regular kind and maybe add a pinch of fine sugar to make up for it.

    Chakchouka was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe