In The Kitchen ~ Chachouka....

Still on my healthy eating regime..Im always looking for recipes that I can adapt to lower calorie versions. This has to be one of my favourites at the moment.. one because you can eat it any time of the day..two its low calorie... and three...its insanely good.

Based on  the River Cottage original... this is my version of their Chachouka..a North African Pepper and Tomato Stew with Eggs..which makes a perfect breakfast..a light lunch... or even for dinner. You could also add mushrooms... some chopped sweet potatoes.. top with a bit of cheese.. and even play with the spices like using curry or chili powder

I like to eat mine with some homemade sourdough toast..although hubby has his with bacon and sausage...and the toast of course..

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1 large onion, halved and finely sliced
2 garlic cloves, crushed
1 red pepper, cored, deseeded and finely sliced
1 yellow pepper, cored, deseeded and finely sliced
400g tin chopped tomatoes

2 teaspoons paprika
1 teaspoon cumin

Handful of spinach
Up to 4 eggs..your choice how many you think you will eat
Sea salt and freshly ground black pepper

• Heat a thin spray of oil a large, preferably ovenproof, frying pan over a medium heat. 
• Add the onion and cook gently for about 5 minutes, or until soft and golden.
• Add the garlic and peppers 
• Continue to cook over a low heat until the peppers are soft and wilted...stirring often 
• Add the cumin and paprika and stir
• Add the tomatoes with their juice, the spinach and some salt and pepper. 
• Cook gently, stirring from time to time, for 10–15 minutes. 
• Preheat the oven to 180°C/Gas Mark 4.
• Taste the mixture and adjust the seasoning if necessary. 
• If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. 
• Make up to 4 hollows in the surface and carefully break an egg into each one. 
• Sprinkle with salt and pepper. 
• Bake for 10–12 minutes, until the egg white is set and the yolk still runny.

Love and Hugs

Phoebe x