Writing about North African food a few weeks ago made me hungry.
So I made chakchouka. And it was delicious.
Here's my speeded-up American version of the Tunisian recipe:
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Heat a tablespoon of olive oil in a saute pan.
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Add chopped sweet peppers, onion, tomato, etc.: about two or three cups' worth. Also some garlic. Also some salt and pepper. Also something hot: a can of chopped green chilies, a finely diced jalapeno pepper, or (if you have some) a teaspoon of Tunisian harissa. (Actually, Partner and I have been using Ro-Tel tomatoes lately, and I have to say that they're pretty good, so you could add a can of those.) Lacking any of the above, add a tablespoon or so of goyishe hot sauce.
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Saute the above for about five minutes, until the onions are translucent.
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Add about a cup of storebought marinara sauce, or a small can of tomato sauce, and allow to cook for about another five minutes.
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Now: carefully break three eggs into the simmering sauce. Don't mix them in; just let them insinuate themselves into the mixture.
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Reduce the heat, cover, and let the eggs poach in the vegetable/sauce mixture for about ten minutes. Check from time to time for over/undercooking. Spoon a little of the sauce onto the eggs. Try not to break the yolks, but it's okay if you do.
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Prepare and eat a green salad while you're waiting for the eggs to poach. (This is a very civilized recipe; it allows you to dine while cooking.)
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When the eggs are cooked, serve your chakchouka piping hot, with a fresh loaf of French or Italian bread for dunking. (In North Africa, the bread is actually the eating utensil.)
See how nice?
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