Sizzling Kadai Chachouka

Chachouka ingredients
ingredients into kadai skillet over firebowl
mixed peppers in Kadai skillet
adding eggs and covering skillet with foil
The finished dish in the Kadai skillet

 

  • 3 tbs olive oil
  • 1 onion
  • 2 garlic cloves
  • 2 tbs paprika
  • One red pepper- diced or finely sliced
  • One yellow pepper- diced or finely sliced
  • Tin of plum tomatoes (roughly chopped)
  • 4 eggs
  1. Heat oil in the skillet. Add paprika to colour the oil.
  2. Wait 10 secs then add onion and garlic. Fry until golden.
  3. Add peppers. When soft, add tomatoes.
  4. After a few minutes, break eggs into four wells. Season as needed.
  5. Raise the tripod skillet to avoid burning the mixture. Simmer for 10 mins using foil to cover the top of the skillet.
  6. Sprinkle with parsley/coriander. Serve with crusty bread.
  7. A nice glass of wine goes well with this recipe…

NB: variations…
Add cumin seeds with paprika and/or coriander. Chilli is a nice pep. And Kate always uses half a teaspoon of smoked hot paprika for some added VA VA Voom…

One Response to Sizzling Kadai Chachouka

  1. Jill 3rd July 2015 at 4:27 pm #

    Yum – great to see some recipes here Hilary – will certainly try this one 🙂

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