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Chakchouka

Serves 8

A colorful and spicy Tunisian vegetable and egg dish that makes a tasty and healthy Dinner, breakfast or light lunch

Ingredients:
4 tablespoons oil
1 medium sized onion, chopped
3 cloves garlic, crushed
2 zucchini, cut in thin rounds
4 tomatoes, chopped
1 large green capsicum, deseeded and sliced
1 large red capsicum, deseeded and sliced
1 teaspoon sambal oelek (minced chili)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
6 eggs

Method:
Heat the oil in a large base frypan and gently fry onion and garlic until golden brown. Add the zucchini, tomatoes, capsicum, sambal oelek, salt, pepper and half the parsley. Mix well and simmer over a medium heat for 15 minutes with lid on the pan. Add a little water if needed. Make six slight hollows in the vegetable mixture. Break the eggs one at a time into each hollow, cook for a few minutes with the lid on or until the eggs are set. Sprinkle the remaining parsley and serve immediately.