The chakchouka is a kind of "ratatouille" but from North-Africa! There are many, many variations of the chakchouka : it depends if it comes from Algeria, Tunisia, Morocco... In Egypt for example, they add potatoes to their chakchouka...
You can use plum tomatoes in can if you are in a hurry (add 1 tbsp of brown sugar to the dish then).
Wine pairing : Quincy (White) from The Loire Valley.
A quick glance in your kitchen...
In your fridge
In your cupboard
Serves 3-4 people
6 tomatoes (peeled and diced)
1,5 liter of water
3 peppers (diced)
2 crushed garlic cloves
1 chili (finely chopped)
5g of flat parsley (finely chopped)
In a pan, fry the peppers with the garlic in a little bit of olive oil for 5 minutes.
Meanwhile, bring to the boil 1,5 liter of water.
Drop the tomatoes into the boiling water.
Wait for 15 seconds.
Remove, peel and dice the tomatoes.
Add the tomatoes, parsley and the chili to the simmering peppers.
Cover and cook for 15 minutes.
With a wooden spoon, make 4 small indents in the vegetables preparation.
Crack an egg into each indentation.
Simmer for a further 5 minutes.
Serve immediately with a fougasse, ciabatta or couscous...