I know it’s not very de rigueur as the food world seems to be obsessed with all things meaty at the moment, but over the past month or so, the wife and I have been making a bit of a concerted effort to eat less of the stuff. More for health reasons than anything ethical. Anyway, I’d been wanting to do a baked egg dish of some kind for a while, and then I came across this recipe for Chachouka from the excellent River Cottage Veg book (no this isn’t a plug).
Unless we’re super greedy, I’m not sure how Hugh thinks this will serve 4 people, so I’d read it at serving two. I also added a chilli to spice it up a bit. Finally, whilst this is a great veggie dish, I think it could be converted into something equally excellent with the addition of some minced lamb.
1 tsp cumin seeds
1 large onion, halved & finely sliced
1 garlic clove, finely chopped
1 red pepper, cored, de-seeded and finely sliced
1 yellow pepper, cored, de-seeded and finely sliced
1/2 tsp hot smoked paprika