Maghreb Chackchouka with Poached Eggs

2-3 tbsp. extra virgin olive oil
1 large sweet onion, thinly sliced
1 green pepper, remove seeds, thinly sliced
1 red pepper, remove seeds, thinly sliced
Salt and pepper to taste
2 large cloves garlic, minced
2 plum tomatoes remove seeds, slice lengthwise
2 tbsp. paprika
1 tsp. coriander
¼ tsp. harissa or ½ tsp. red pepper flakes
½ cup broth (chicken or veg.)
4 whole eggs

1. Add the oil in a large skillet. Add the sliced onion and pepper strips and sauté on medium-low heat. Season with salt and pepper to taste. Cook until the onions are soft and translucent and the peppers are tender. About 10-12 minutes.

2. Add the minced garlic and cook for about a minute. Add the sliced tomatoes and cook for 2-3 minutes. Next add the paprika, coriander, and harissa or red pepper flakes and stir well. Add the broth and taste for seasoning.

3. While the chakchouka is hot, make 4 indentations in the skillet to make room for the eggs. Place an egg in each indentation and cover the skillet. Cook the eggs covered for 5-10 minutes. Remove the lid and make sure the egg whites are fully cooked. If the eggs are not fully cooked, cover the skillet and allow the eggs to cook a few more minutes. If the eggs are fully cooked, turn off the stove and serve. To serve place an egg on each plate with a nice scoop of the chakchouka. Serve with crusty bread.

This colorful and spicy vegetable dish is a popular breakfast in North Africa, especially in Tunisia. It can be served for lunch, brunch or dinner.

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