From gladysdinletir@superonline.com Tue Dec 7 10:29:07 2004 Date: Mon, 6 Dec 2004 16:43:33 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: Chakchouka (Tunisian Cooked Vegetables with Eggs) Followup-To: rec.food.cooking, rec.food.recipes Chakchouka (Tunisian Cooked Vegetables with Eggs) http://www.goodrecipes-online.com/ Use carrots, cauliflower and/or artichokes in place of or in addition to any vegetable. Serves 4 1/2 cup olive oil 2 onions, chopped 2 green capsicum, diced 2 red chilli peppers, seeded and diced, optional 4 large tomatoes, chopped 3 medium potatoes, peeled and cut into chunks 11/2 cups water sea salt and freshly ground pepper to taste 4 eggs Heat oil in a skillet on medium heat. Add onions, capsicum, red chillies, tomatoes and potatoes. Mix vegetables in olive oil. Add water, salt and pepper. Cover and simmer on low heat for 25 to 30 minutes. Break 4 eggs into the pan; spaced so that they do not touch each other. Cover and continue to simmer 4 to 5 minutes, until eggs are cooked. Remove pan from stove. Serve accompanied with crusty French bread. This dish is good for lunch or as a side dish with dinner. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/