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Sunday
Jul222012

Chachouka -Tunisian Brunch of Baked Eggs in a Capsicum and Bean Stew

This is a variation on an absolutely delicious Tunisian classic that my husband and I came up with to feed our hungry vegetarian friends. It is so simple to make yet has that wow factor especially when you serve it in the centre of the table in a tagine.

I like to add some hummus and sliced avocado to the menu, plus fresh chillis for those who like to add a kick to the dish. You can also have a plate of grilled, crispy bacon for the carnivores.

The eggs can take a few minutes to cook, watch them closely to keep the yolks nice and runny – take them off the heat when the whites  are almost opaque and ready, then keep the lid on as you bring the dish to the table for perfectly timed serving.

Pictured: Tunisian Brunch of Baked Eggs in a Capsicum and Bean Stew, Chachouka

¼ cup light olive oil
1 large garlic, peeled and finely diced
1 brown onion, finely diced
2 capsicum/peppers (1 red and 1 green), seeded and cut into strips
1 pinch each of ground cumin and ground coriander
1 x 400g tin diced tomatoes
1 x 400g tin cannellini beans, drained and rinsed
6 eggs


Heat oil to a gentle heat in large pan or earthenware dish – I like to use a tagine not just for the perfect way it cooks this dish but the presentation is fantastic at the table.

Add the onion and cook til soft for a few minutes, then the garlic and capsicum, cook 8-10 mins til softened – partially cover and stir regularly to help soften the capsicum.

Add the spices and cook a minute til fragrant, then add the tomatoes and beans – rinse out the tomato tin til 1/3 full and add this to the pan as well. Season with salt and pepper.

Simmer, 10-15mins til mix has thickened but not dry. Adjust seasoning.

Make 6 impressions in the mixture, break the eggs into each pocket, cover with the lid and cook on a low heat, basting with the juices after a few minutes, til eggs have just set.

Serve with crusty bread, and fresh coriander leaves sprinkled on top.

Serves 4

Pictured: Chachouka cooked in a tagine