Chakchouka is a traditional Arabian and North African dish consisting of a ragout of potatoes and onions, fried in oil and seasoned with chillies, harissa and a thick tomato sauce over which eggs are broken and cooked. It is served sprinkled with dried mint – the potatoes can be replaced by green peas, beans, pepperoni and tomatoes or zucchini and aubergines.  It can be eaten garnished with grilled meat or spicy sausages and is ideal for a quick light lunch or supper. Eaten in many North African countries this quick meal is a delicious and spicy breakfast or brunch and perfect for a light supper after a heavy Sunday lunch.

Ingredients

• 4 large potatoes, peeled and sliced into medium slices
• 420 g tinned tomatoes
• 1 red onion, peeled and sliced
• 1 large red pepperoni, julienned
• 1 large green pepperoni, julienned
• 4 extra large free range eggs
• 1 red chilli, julienned – deseeded if you don’t like hot food
• 2 cloves garlic, chopped
• 1 teaspoon cumin
• 1 teaspoon hot paprika
• salt to taste
• Extra virgin olive oil to taste

Method

• Warm the oil in a large saucepan on medium heat and fry the potatoes for 10 minutes until they are almost cooked for about 10 minutes, add the onion and fry until transparent.
• Add the red and green pepperoni, garlic and chillies and cook for 10 minutes, stirring regularly.
• Add tomatoes, cumin, paprika and salt to taste, combine all the ingredients well and simmer gently, uncovered, for 10 minutes until thickened.
• Make 4 wells in the tomato and potato mixture with the back of your spoon, and crack 1 egg into each well.
• Cover with a lid and simmer for five minutes until the eggs are set.
• Spicy sausage or grilled meat can be included in the meal for an interesting variation to the theme.

Serve with crusty bread or hot buttered toast.