SIMPLE SUPPER - CHAKCHOUKA

Also known as 'Tunisian Eggs', this is a popular and regular supper dish in my house. I've been making it for years, ever since I discovered those delicious Middle Eastern spicy lamb sausages called mergeuz. I used to buy them at Harvey Nicks food hall, until I discovered my local fishmonger (Sandy's in Twickenham) sold their own, homemade version (along with a great selection of other sausages, including boerwoers, venison and cajun - great for barbecues!). I have also found merguez sausages at the Whole Food Market, Kensington, and in various Middle Eastern delis and supermarkets on Goldborne Road (good for Middle Eastern ingredients generally).

Chakchouka is a popular breakfast dish in north Africa, and there are several variants. For vegetarians, you can of course omit the sausages. I love the eggs which are cooked on top of the ragu of tomatoes and peppers, and I sometimes add slices of Halloumi, that squeaky Middle Eastern sheeps' milk cheese. I serve Chakchouka with fluffy couscous and no Middle Eastern supper would be complete in my house without the obligatory jar of Belazu Rose Harissa.


Chakchouka for 2
6 merguez sausages
1 large red or orange pepper, or 2 small ones
1 400g tin chopped tomatoes
A little Harissa paste or chilli
1 tsp ground cumin
Salt & pepper
Olive oil
2 eggs
Harissa and chopped fresh coriander to serve

Heat the olive oil in a large, deep frying pan and brown the sausages. Deseed the peppers and roughly slice. Add to the sausages, and cook until they soften. Add the cumin powder, chilli/harissa paste and the tomatoes. Bring to a simmer. If the ragu gets too thick, add some water. Check seasoning.

Just before you are ready to eat, break the eggs over the top of the ragu and continue to cook until the eggs are set (I like mine just done). Serve with fluffy couscous, or flat breads, and lots of harissa and fresh coriander, if liked.

Comments

  1. mangiawithmario30 June 2011 at 19:15

    What a cool blog! I stopped by to visit. I am from California. Your breakfast dish sounds delicious. But I must admit I have never heard of it before, nor of some of the sausages you describe. But that's what make food blogs great. We get to visit other people's food worlds.
    I write a blog about food, recipes, love and relationships. Please visit when you get a chance. Maybe follow. That would be cool.

    ReplyDelete

Post a Comment

Popular posts from this blog

OTTOLENGHI'S YOGHURT SAUCE

Image
This is one of those delicious, easy-to-make accompaniments that once tried you will want to make all the time. It is from one of my favourite recipe books, Ottolenghi: The Cookbook , which is full of interesting and unusual dishes based on the food served in the eponymous cafes in Notting Hill, Kensington and trendy Islington. I haven't actually eaten at an Ottolenghi cafe - yet - but I have walked past the cafe on Ledbury Road, W11 quite a few times. If you have heard of Ottolenghi, it's probably because of the giant meringues which they make and display in the window, great balls of sweetness piled up on elegant glass cake-stands. Yoram Ottolenghi, the owner, is Israeli and the food is most definitely inspired by the eastern Mediterranean and the Middle East, the kind of food which I love: full of spices, piquant flavours, and fresh herbs like coriander and dill. In the recipe book, this yoghurt sauce should accompany Chickpeas and Spinach with Honeyed Sweet Potato, a vegeta
Read more

MONDAY SUPPER: NORTH AFRICAN LAMB WITH CHILLI, GINGER & CHICKPEAS

Image
This recipe for a warming, fragrant lamb stew, comes from Jamie Oliver's very first cookbook The Naked Chef . He looks incredibly young on the cover, but a quick check of the copyright page confirms that this book was published in 1999, when Jamie was but a lad, and had just burst onto the scene with his first tv series. I remember enjoying it very much: he was refreshingly laid back yet entirely enthusiastic about food and cooking and I loved the simplicity of his recipes. I still do, and regularly return them - because they work. And they are easy to make! I still have a lot of time for Jamie, though I got a bit tired of seeing his gurning face on the Sainsbury's adverts (he seems to have severed his relationship with the supermarket to concentrate on other projects), because I feel he truly believes in what he does, with passionate commitment. And his recipes remaining interesting, tasty and easy to construct. This lamb stew is redolent of a tagine where ingredients a
Read more

BENEDICT BARS

Image
With a definite tinge of autumn in the air now, especially first thing in the morning (there was dew on the grass and mist in the air when I set off for work last Tuesday morning), and in the evening, my culinary thoughts start turning to homely, comforting recipes: cakes and cookies which go well with steaming cups of tea and a toes-up on the sofa. Benedict Bars originate from South Africa,wedges of shortbread with an almond and raspberry jam topping, but I first discovered them in Dorset, at a little artisan bakery called Long Crichel Bakery, which is hidden away down a lane with grass growing up the middle of it, in the village of Long Crichel, near Blandford Forum. You can buy bread and cakes from the bakery, or sample them at Long Crichel Tea Rooms in Wimborne. (for more information visit http://www.longcrichelbakery.co.uk/ ). There a many hidden foodie gems in Dorset - you just have to know where to look for them. Benedict Bars are reminiscent of Bakewell Tart in their combinati
Read more