Updated: Apr 22, 2020
This is a naturally dairy free, nut free and vegetarian recipe from Hugh Fearnley-Whittingstall. It's great, if your diet allows, with some bacon / Chorizo, cheese or stuffed pasta.
Name : Chachouka
Serves : 4
Preparation Time : 20 minutes
Cooking Time : 40 minutes
2 - 3 tbsp - Rapeseed oil (Or your usual cooking oil)
1 tbsp Cumin seeds
2 large - Onions - white or red (Halved and slice longways)
4 - 6 Garlic cloves (Minced)
1 - 2 Chillies (Optional. If you’re using, finely chop)
4 Peppers - any colour (De-cored and sliced longways)
8 Mushrooms (Sliced longways)
1 tbsp Paprika
1 tsp Saffron strands
400g Tinned tomatoes
100g Chorizo / Bacon (Optional)
Salt & Pepper
- Using an oven proof large pan, heat the oil till hot and add the cumin seeds, fry, stirring constantly for a minute.
- Add the onions, turn the heat down to medium and cook for about 10 minutes - you’re making them soft not coloured.
- Add garlic, peppers, mushrooms and chillies into the veg pan, and cook for 20 minutes, stirring occasionally.
- If you’re adding meat, either cook the bacon so its crispy and chop into small pieces or if you’re using chorizo chop it finely and put into a cold pan and cook for a few minutes until the oils start coming out. Put the oils into the veggie pan and leave the meat to one side.
- Add paprika, saffron, tomatoes and season. Cook for 10 - 15 minutes on a medium heat stirring every 5 minutes.
- Heat the oven to 180°C fan / Gas mark 4.
- Make 4 hollows in the veg mixture.
- Crack an egg into a ramekin and pour the egg into one of the hollows.
- Do this for each egg. You can crack it directly into the pan if easier.
- Sprinkle the eggs with the meat if you’re using it, put some pepper / chilli flakes on each egg.
- Bake for 10 - 12 minutes. About 10 minutes if you want runny yolks.
If you don't have a large pan that goes in the oven, cook intially in a frying pan and then transfer to an oven dish before you add the eggs.
If you're making this for more or less people, plan for one pepper per person and 2 - 3 mushrooms each dependant on size of mushrooms.
It’s great with stuffed pasta or with crusty bread.
Taken from River Cottage Veg Everyday - Hugh Fearnley-Whittingstall
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