Buon appetito!
Chakchouka
Ingredients
4 persons
- 1 yellow peppers
- 1 red peppers
- 1 zucchini in brunoise
- 400 Gram ELVEA Basil Cubes
- 1 tablespoons ELVEA Double Tomato Concentrate
- 1 teaspoons harissa
- 1 teaspoons ras el hanout
- 1 teaspoons sugar
- sea salt
- freshly milled black pepper
- 5 eggs
- fresh coriander
- goat cheese
Preparation
-
1
Heat the oil in a casserole dish and sauté the peppers for 8-10 min.
-
2
Add the diced zucchini and continue frying for about 2 min.
-
3
Add the Cubetti, tomato paste, harissa, ras el hanout, paprika, sugar, the pepper and salt and 150ml of water. Simmer without a lid for 15 min or until the sauce is slightly thickened.
-
4
Make wells in the sauce and break your eggs into them. Let 1 egg slide into each well.
-
5
Cover and simmer for another 5 min or until eggs are cooked as you like.
-
6
Sprinkle with cilantro leaves and goat cheese and serve immediately.
