tasty recipes

Egg chili from North Africa
  • 500 g ground lamb (optional)
  • 6 eggs
  • 3 red paprikas (bell peppers)
  • 3 yellow onions
  • 6 garlic cloves
  • 800 g crushed tomato (canned)
  • 100 g tomato paste
  • 2 chilis (optional)
  • 1 tbsp cumin seeds (whole)
  • 1 tbsp cumin (ground)
  • 2 tsp smoked paprika (ground)
  • 1 tbsp paprika (ground)
  • 1 tbsp red pepper flakes
  • 1.5 tbsp salt
  • 4 tbsp cilantro (dry)
  • 6 pita (israeli style)
  • 200 g feta (optional)
  • 4 tbsp cilantro (fresh) (optional)
  • 2 chive (optional)
  • 4 tbsp yoghurt (optional)

Preheat oven to 190C.

Chop onions and paprikas to some medium-small bits. Mince chilis and garlic. Dice cilantro and chive and feta into sprinkle-sized bits (optional).

Crush whole cumin seeds in mortar and mix all spices together.

Use a large, deep, oven-safe frying pan or pot.

If using meat, fry ground lamb in oil until most pink is gone. Transfer to bowl.

Fry onions and paprikas in oil for 7 minutes on medium heat.

Add tomato paste, garlic, chili, spices. Fry 90 seconds.

Mix in meat and tomato sauce and bring to boil. Simmer for 5 minutes.

Salt/pepper/extra spice to taste. Remove from heat.

One at a time, make a deep dent in the top of the stew and crack an egg into it. Add 5 around the perimeter and 1 in the middle. Sprinkle salt and pepper on each egg.

Move to oven and bake 8-15 minutes, until egg is set. Egg whites should be opaque but still very jiggly.

Serve in bowl and sprinkle with feta, fresh cilantro, chives, and/or a dollop of yoghurt (all optional). Serve with pita, optionally warmed in oven.