Chachouka is easy to make, looks great and tastes fantastic. Mr Ecochick modified (and wrote for you all) this traditional North African recipe to add pulses and spinach; two of our favourite ingredients. The recipe was made with rocoto tree chilli which I grew this year (my first attempt at growing chillis and I did rather well if I may say so). Everyone who eats this dish loves it and asks for the recipe.
3 Tbsp olive oil
2 onions, sliced
1 chilli, finely diced
1 cinnamon quill
1 Tbsp cumin seeds
2 cloves garlic, chopped or minced
1 tsp paprika
1 tsp turmeric
2 tsp coriander
3-4 saffron stigmas
2 x 400g canned tomatoes
250g spinach, chopped.
400g cooked lentils
6 large free range eggs
cheese as topping
In a large frying pan heat oil on moderate. Add onions, chilli, cinnamon quill and cumin seeds. Increase heat to moderate high and cook while stirring regularly for 5 minutes.
Reduce heat to moderate and add spices and garlic. Cook 5 minutes more, continuing to stir.
Add canned tomatoes and allow to cook uncovered for 10 minutes. add salt and pepper to taste
Add spinach/ silverbeet and cook for 5 minutes more, then stir through lentils.
Once the lentils have heated up, make a well for each egg. Break eggs into pan with a downward action, to force each egg into its well a bit.
Cover, reduce heat to medium low, and cook until eggs are set. The last step can be down in the oven if you prefer.