Chakchouka (moroccan Veggie Stew)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4 large red peppers, halved, deseeded and cut into cubes
• 1 red chili pepper, deseeded and finely chopped
• 2 (14 ounce) cans cherry tomatoes
• 14 1/2 ounces zucchini, thickly sliced
• 1 tablespoon light brown sugar
• 2 large eggs, beaten
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 preheat the oven to 400°f
• 2 in a large saucepan, heat the oil over a medium heat, then add the onion and garlic and cook for 5 minutes, or until tender.
• 3 add the peppers, chilli and the tomatoes with their juices, cover and bring to the boil. season, cover and simmer for 10 minutes.
• 4 add the zucchini and the sugar. stir gently together, then cover again and return to the oven for a further 20 minutes.
• 5 meanwhile, in a small bowl, whisk together the eggs, cumin and chopped coriander with 3 tablespoons cold water. season.
• 6 preheat the broiler to high. transfer the vegetable mixture into a flameproof serving dish.
• 7 adjust the seasoning to taste, then pour the egg mix over the vegetables in a thin layer.
• 8 place under the hot broiler, uncovered, and broil for 4-5 minutes until the egg is just set. remove from the broiler and allow to cool slightly before serving.