One of the dishes we are featuring in volume 1 of Around the World in 80 Legendary Dishes is an enigmatic creation with various names that is very popular around the Mediterranean Basin and up in the Basque Country.
It is a simple dish of stewed onions, red and green peppers, tomatoes, garlic, chillies, spices, seasonings and eggs.
Simple because you can use tinned tomatoes, roasted red peppers from a jar, tomato puree, harissa (chilli paste) and pre-prepared spice mixtures.
This is an adaptation of the Algerian version.
- 150 g roasted red peppers, chopped small
- 150 g tomatoes, ripe, chopped small
- 150 ml tomato juice
- 100 g onions, sliced
- 1 egg
- 2 garlic cloves, chopped small
- 1 tbsp olive oil
- 5 g sweet paprika
- 5 g red pepper flakes
- 5 g baharat / harissa / ras el hanout (optional)
- Black Pepper
Pour olive oil into a small pan or skillet over a high heat.
Add onions, reduce heat to medium, fry until they have taken on some colour.
Increase heat to high, add red peppers and tomatoes, stir continually for a minute, add tomato juice. Reduce mixture at the high heat for five minutes, stirring occasionally.
Add the garlic, paprika, red pepper flakes, seasonings and choice of spice mixture or harissa.
Stir mixture, lower heat to medium, stirring occasionally for five minutes.
When the mixture has the consistency of a thick sauce, cover and cook for 15 minutes.
Bring the mixture away from the edges of the pan/skillet, make an indentation in the middle, break an egg into this hole. Cover, poach egg for three minutes. Reduce heat to medium-low, poach for two minutes.