Ingredients
- 1kg of tomatoes
- 2Red peppers
- 3onions
- 200gcouscous
- 4eggs
- 1
coriander - 1cumin
- 1Organic Black Pepper from Madagascar
- 1turmeric
- 1Ras el Hanout
Preparation tips
1. Wash the peppers, remove the seeds then cut them into thin strips.
2. Peel the onions, chop them then brown them in a stewpot
in olive oil, with the pepper strips for 5 min.
3. Cut the tomatoes into 4 and add them with the ras el hanout, salt, pepper and continue cooking, over low heat and covered, for 25 min.
4. Boil the same volume of salted water as the couscous (20cl for 4 people).
5. Make 4 wells in the tomato mixture. Crack the eggs and slide them into the wells. Cover and let the eggs poach until they are set but not completely hard (about 5 minutes).
6. At the same time, put the couscous in a salad bowl, pour boiling water, cover and leave to swell for 5 minutes. Loosen the seeds with a fork and season to taste.
7. Serve the shakchouka with the couscous and chopped coriander, according to everyone's tastes.