Low-carb, protein-rich, packed with veggies, dairy and gluten-free: it’s thumbs up to this gorgeous Tunisian-inspired egg dish. The best bit? It requires very little in the way of culinary skills, or washing up.
Serves 4
60ml rice bran oil
6 ripe tomatoes, cut in half
1 each of: small yellow, green and red pepper, cut into strips
1 red onion, cut into rings
1 large red chilli, finely chopped
1 tsp ground cumin
1 tsp sweet paprika
1 tsp sea salt
8 eggs
3 tbsp chopped flat-leaf parsley
Chargrilled bread, to serve (optional)
Method
1 Preheat the barbecue grill or griddle pan to high. Put oil in a large bowl with the tomatoes, peppers and onion and toss to coat them in the oil. In batches, spread some of the veggies over the grill (make sure they don’t overlap). Cook veg for 8-10 mins, turning often using metal tongs till tender and scored with grill marks, then transfer to bowl. Cook remaining veg in same way.
2 Sprinkle the cooked veg with chilli, cumin, paprika and salt and toss together. Lightly mash, so tomatoes are crushed. Spoon mix onto heavy-based baking tray. Put on barbecue, heat up to sizzle.
3 Form eight evenly spaced little wells in the mixture; crack an egg into each. Close barbecue lid, or place a baking tray over the top. Cook for 8-10 mins, till egg whites are firm. Sprinkle with parsley and serve hot, with bread.
Chakchouka from Fired Up Vegetarian by Ross Dobson (Murdoch Books £14.99; Photography Brett Stevens).