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Spicy Vegetables with Eggs

Quick and easy to prepare, this dish is an ideal midweek dinner but the colourful ingredients make it perfect for a celebratory meal, too. Originating in North Africa, it is also known as chakchouka.

Spicy Vegetables with Eggs

Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 1 red capsicum (bell pepper), chopped
  • 1 long red chilli, thinly sliced
  • 1 clove garlic, crushed
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 410 g can chopped tomatoes
  • 4 eggs
  • 2 tablespoons roughly chopped fresh coriander (cilantro) leaves, to garnish
  • Wholemeal (whole-wheat) pitas, warmed, to serve (optional)

Preparation

  1. Heat oil in a large frying pan over medium–high heat. Add onion and capsicum and cook, stirring, 3–4 minutes, or until soft. Add chilli, garlic, cumin and ground coriander and cook, stirring, 1 minute, or until fragrant.
  2. Add tomatoes and bring to the boil. Reduce heat to low and simmer, uncovered, 5 minutes, or until thickened slightly. With a large spoon, make 4 indentations in tomato mixture. Gently break 1 egg into each indentation. Cover and cook 5-6 minutes, or until egg whites are set and yolks are still soft.
  3. Sprinkle with fresh coriander and serve with warmed pitas, if desired.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes


Source:

Anti-Ageing Cookbook

For over 100 recipes to keep you fighting fit, see Anti-Ageing Diet Cookbook, available from Reader’s Digest.

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ISBN: 978-1-921744-62-4

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