Chachouka our way

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.

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Chachouka

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.

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