Tunisian chakchouka

Ingredients

Quantities for 4 servings.

• 5 piece Bell peppers
• 600 g Tomatoes
• 2 piece Onions
• 5 clove Garlic
• 2 tbsp Harissa
• 2 tbsp Tomato paste
• 1 tsp Ground caraway
• 1 tsp Ground coriander
• 6 piece Eggs
• 80 ml Olive oil
• 2 tbsp Capers
• 400 g Bread, to serve
• to taste Salt and pepper

Method

1. Char the peppers over a flame until the skin blackens, cover them with a bowl for ten minutes and peel them.
2. Cut the peeled peppers into strips, the tomatoes into dice and the onion into slices.
3. Fry the onion and garlic in olive oil until soft, eight minutes.
4. Stir in the harissa, tomato paste, caraway and coriander and cook them two minutes.
5. Add the peppers and tomatoes, season and stew twenty minutes to a thick paste.
6. Make wells in the sauce with a spoon and break an egg into each.
7. Cover and cook six minutes, until the whites set and the yolks stay liquid.