Chakchouka: Breakfast for Mother's Day

Wednesday, 1 May, 2013
Mother’s day wouldn’t be the same without a breakfast that requires the co-operation of all the children. See our easy to follow, nearly impossible to screw-up recipe. Best of all is that everything goes into one pot, so there’s no intricate time management involved to ensure everything stays hot.

For 4 people


1 1/2 tbs olive oil
1 large red onion, thinly sliced
1 large red capsicum, thinly sliced
3 garlic cloves, crushed
1 long fresh red chilli, thinly sliced
1/4 tsp caster sugar
2 x 400g cans  Diced Tomatoes
4 eggs
2 tsp sweet paprika
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp dried chilli flakes (optional)


1. Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season.
2. Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly. Remove from heat. Use the back of a spoon to make 4 large, evenly spaced indents in the mixture. Crack an egg into each indent (see note).
3. Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking.

Recipe by Katrina Woodman


Yummy in her tummy
Yummy in her tummy

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