CHAKCHOUKA (MOROCCAN VEGGIE STEW)
Chakchouka is a style of vegetable cooking from the Middle East and the Mahgreb (the North African countries bordering the Mediterranean, such as Tunisia and Morocco). The dishes always contain onions and garlic, and usually tomatoes and peppers; very often, a veil of beaten egg is poured over during the final stages of cooking. Serve with freshly grilled pita bread. Variation: Replace the fresh chillies with a drop of Tabasco sauce or a small pinch of crushed chillies. This makes a great brunch dish, too.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- In a large saucepan, heat the oil over a medium heat, then add the onion and garlic and cook for 5 minutes, or until tender.
- Add the peppers, chilli and the tomatoes with their juices, cover and bring to the boil. Season, cover and simmer for 10 minutes.
- Add the zucchini and the sugar. Stir gently together, then cover again and return to the oven for a further 20 minutes.
- Meanwhile, in a small bowl, whisk together the eggs, cumin and chopped coriander with 3 tablespoons cold water. Season.
- Preheat the broiler to high. Transfer the vegetable mixture into a flameproof serving dish.
- Adjust the seasoning to taste, then pour the egg mix over the vegetables in a thin layer.
- Place under the hot broiler, uncovered, and broil for 4-5 minutes until the egg is just set. Remove from the broiler and allow to cool slightly before serving.
Nutrition Facts : Calories 126.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 52.9, Sodium 31.5, Carbohydrate 14.6, Fiber 3.7, Sugar 9.6, Protein 4.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love