Chakchouka Recipe

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  • Vegetarian
serves: 4
Skill: medium
Prep: 15 min
Cooking: 20 min

Taken from Fired Up: Vegetarian, No Nonsense Barbequing (£14.99; Murdoch Books)

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  • 60ml rice bran oil
  • 6 ripe tomatoes, cut in half
  • 1 small yellow capsicum (pepper), cut into strips
  • 1 small red capsicum, cut into strips
  • 1 small green capsicum, cut into strips
  • 1 red onion, cut into rings
  • 1 large red chilli, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon sea salt
  • 8 eggs
  • 3 tablespoons finely chopped flat-leaf (Italian) parsley
  • chargrilled bread, to serve


  • Preheat the barbecue grill to high

  • Put the oil in a large bowl. Add the tomatoes, capsicums and onion and toss the veggies around to coat them in the oil.

  • Working in batches, tumble some of the veggies over the grill and spread them around so they don’t overlap. Cook the vegtables for 8-10 minutes, turning them often using metal tongs until they are tender and scored with grill marks, then transfer to a bowl.

  • Cook the remaining vegetables in the same way.

  • Sprinkle the cooked vegetables with the chilli, cumin, paprika and salt and toss together. Lightly mash using a potato masher, so the tomatoes especially are well crushed. Spoon the mixture onto a heavy based baking tray. Put the tray on the barbeque grill and allow to heat up and sizzle.

  • Form eight evenly spaced little wells in the mixture, then crack an egg into each one.

  • Close the barbecue lid, if your barbecue has one, or place another baking tray over the top. Cook for 8-10 minutes, just until the egg whites are firm. Sprinkle with the parsley and serve hot, with chargrilled bread. 

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