2 bell peppers, 10 baby plum tomatoes, 1 white onion, 2 cloves garlic, 200g spinach, 2 eggs, 1/2 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, pinch saffron, 1 tsp chilli powder, olive oil, butter
Serves: 2 preparation: 30 minutes
Chachouka is a North-African casserole - I remember strings of melting soft onion, spices and the sharpness of the saffron and tomato under creamy egg yolk the first time I tried it in Paris, years ago. Because, as you know, I loathe onion - I've added spinach to the mix with fabulous results.
1) Slice the tops from the bell peppers and remove the seeds. Remove the portions of flesh from between the membranes and slice into strips. Roast in the oven along with the whole tomatoes for 15 minutes at 200 degrees, drizzled with a little oil.
2) Peel and slice the onion, then break into rings. Sautee in a little butter along with the spices on a medium heat for 15 minutes, adding the garlic at the last 2.
3) Stir in the spinach, pepper and tomatoes, then transfer to an ovenproof dish. Press wells into the surface with a tablespoon and crack the eggs into them. Bake in the oven until the egg white has just turned opaque, then serve.