La Chakchouka au four

Serves : 4 people

Preparation : 10 minutes

Cooking : 25 minutes

Ingredients

8 eggs
28.2 oz of tomatoes fully ripe
2 red bell peppers
2 white onions means
4 pod of garlic
3 tbsp of tomato paste

Herbs, spices, and condiments
1 tsp of paprika
2 tbsp of ground cumin
1 tsp of coriander seeds ground
3 tsp of olive oil
1/4 tsp of ground chili pepper
1/4 tbsp of pepper freshly ground
2 tbsp of parsley chopped
1 pinch of salt

For dipping
4 pita breads grilled

Kitchen utensils
4 ramekins about 20 cm

Instructions

Wash the tomatoes and chop them into large cubes. Peel and chop the onion and garlic cloves. Rinse the bell pepper, remove the seeds under running water, then finely chop it.

Preheat the oven to 200°C. In a large, deep skillet, heat the oil over medium heat.

Sauté the onion, bell pepper, garlic, tomato paste, cumin, cilantro, paprika, crushed chili peppers, and black pepper together, stirring occasionally, until the vegetables begin to soften. Season with salt to taste.

Add the diced tomatoes to the pan and cook, stirring occasionally, until the mixture thickens, about 10 minutes. Reduce the heat to medium-low.

Pour the mixture into several shallow ramekins. Use a spoon to make a well in the center, and crack an egg into it.

Brush each egg with a little tomato sauce and place the ramekins in the oven. Bake until the eggs are soft-boiled or cooked to your desired consistency, for 8 to 10 minutes. Garnish each ramekin with chopped parsley.

Serve hot with Lebanese bread or pita bread, toasted.