This dish has many different names; Shakshuka, Chakchouka, Shakshouka, etc. But what ever the name is, it's always great dish.
For 6 persons
1 red pepper
1 yellow pepper
2 large onions
4 cloves of garlic
4 small potatoes
2 red chilies finely chopped
3 tbsp canola oil
2 tsp paprika
2 tsp cumin
2 tsp ras el hanout
70 g tomato puree (1 can)
250 g chickpeas (cooked)
100 ml chopped parsley
100 ml chopped cilantro
400 ml water
salt, black pepper to taste
Pre-heat oven to 150°C
Dice aubergine, peppers and potatoes. Peel the onions and cut roughly. Peel the garlic cloves. Cut the tomatoes into wedges.
Heat the oil in a pot over a medium heat, add aubergine, peppers, onions and potatoes. Add paprika, cumin and ras el hanout as well. Cook approx. 5 minutes.
Add tomato puree, tomatoes and garlic cloves, continue cooking few minutes.
Add chickpeas, water and season with salt and black pepper.
Place the pot into an oven and cook 2-2,5 hours.
Transfer wanted amount (for 2 persons: 1/3) of the sauce into a smaller frying pan.
Make small indentations (1 egg per person) in the sauce, and gently crack an egg into each one. Cover the pan, and cook until the eggs are as runny, or firm, as you like them (I cook mine for 10 minutes, covered, which makes a runny egg).
Garnish with chopped parsley and cilantro, and serve right away.
Idea for this recipe is originally from Tero Lilja, Restaurant Lämpö