A simple and easy meal for cool summer evenings or Sunday brunches: think of shakchouka ! You can easily modify the recipe according to your tastes and the ingredients you have. A specialty of North African and Israeli cuisine , it is a distant cousin of ratatouille and consists of a pan of green or red peppers or chili peppers, ripe tomatoes, golden onions, spices and to which are added the end of the eggs.

A simple oriental recipe full of flavor

In this recipe Cella suggests adding its beef and lamb merguez to make this recipe even more delicious. You can also add a few diced feta-style brined sheep's cheese from Aurélie Lepoutre. It promises to be grandiose!

Ingredients

• 500 g very ripe tomatoes (or a can of peeled tomatoes in juice)
• 4 merguez (480g)
• 3 peppers
• 2 onions
• 1 zucchini cut
• 4 eggs
• 1 head of garlic
• 1 tablespoon of tomato paste
• 1 tablespoon of ras-el-hanout
• 4 tablespoon of olive oil
• 1 teaspoon of harissa
• 1 small bunch of chopped fresh basil or coriander
• 1 small bunch of chopped fresh parsley
• salt
• pepper

Preparation and cooking

• Start by removing the seeds from the peppers and slicing the peppers. If you chose fresh tomatoes, remove the seeds from them. Cut the merguez into rounds. Cut the zucchini into cubes. Slice the onions and crush the garlic.
• In a pan, brown the garlic and onions with the olive oil and ras-el-hanout.
• Then, in this pan, mix the tomatoes, merguez, peppers, zucchini, onions, tomato paste and harissa. Leave to reduce for a quarter of an hour over very low heat. Once the vegetables are cooked, break the eggs around the edges of the pan after making room for them. Once the white is cooked, serve with fresh basil or parsley.

Accompaniement

• Pita bread
• Semolina

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