Solar Cooked Algerian Chakchouka with Eggs

Time

Prep 10 min · Cook 180 min · 190 min total

Difficulty

medium

1. 1

   Combine tomatoes and peppers in a small bowl. Season with salt & pepper. Then add 1 tablespoons of the olive oil. Toss ingredients together.

2. 2

   Transfer to a dark round 9 inch cake pan and place the vegetable mixture on one side. On the other side of the pan, add onions, garlic, and paprika. Season with salt & pepper. Drizzle the remaining 1 tablespoon of olive oil over the onion- garlic mixture and put the butter on top.

3. 3

   Place the pan of vegetable mixture in the solar cooker. Solar cook for 2 hours until the vegetables have softened then stir all ingredients together in the pan to combine.

   120 min
4. 4

   Solar cook for one more hour. Meanwhile, crack the eggs open into a bowl. Season with salt and pepper to taste.

5. 5

   After a total of 3 hours of solar cooking the Chakchouka vegetable mixture, (When the vegetables look fully cooked and roasted), Use a wooden spoon to make 4 small indentations in the vegetable mixture to hold the eggs. Carefully pour one egg into each indentation.

   180 min
6. 6

   Continue to solar cook until the eggs are fully cooked (about 20-25 minutes). Garnish with parsley and serve with rice or with bread.

   25 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.