Recipe - Chachouka

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)

4 Eggs

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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