FRIJE

Name: Quick Chakchouka | Serves 1-7
Prep time: 5 min
Cook time: 10 min
Yield: 1 servings
Ingredients: 1 teaspoon of olive oil; 0.25 bell pepper; 0.5 eggplant; 0.5 teaspoon of ground cumin; 230 g of tomato; 2 egg; 1 teaspoon of fresh coriander; 1 yogurt; 1 pinch of pepper

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Quick Chakchouka | Serves 1-7

This dish, originally from North Africa, will be a hit at brunch. Adjust the quantities and serve it with various seed breads (to be counted) and mint tea.

Vegetarian Weight Watchers Public

Course: Main course

Preparation time: 5 minutes

Cooking time: 10 minutes

Cost per serving: 1,62 €

Energy: 316 kcal / serving

Nutritional score:

Instructions

1. Rinse the bell pepper and eggplant. Remove the seeds and finely chop the bell pepper, cut the eggplant into small cubes. Pour the oil into a small non-stick skillet. Add the bell pepper and eggplant. Cook over medium heat, covered, stirring regularly for 2 to 3 minutes until the vegetables soften. If they start sticking to the pan, add a little water. Stir in the ground cumin and tomatoes. Continue cooking until boiling.
2. Using a spoon, make 2 wells in the sauce. Crack an egg into each well. Cover and simmer until the eggs are cooked. Allow 4 to 5 minutes for the yolks to remain slightly runny. Season. Sprinkle with coriander leaves and serve with yogurt.