Chakchouka with black olives ,

herbs from Provence

SEE RECIPE

A dish for

2 to 3 guests

Preparation time

15 minutes

Cooking time

30 minutes

Recipe design and photographs :

Eva Tinghino

www.douce-addiction.fr

Ingredients

3 tomatoes
1 red bell pepper
1 onion
3 eggs
A generous handful of Le Brin d’Olivier aromatic black olives from Provence

1 tsp dried oregano
1 tsp paprika powder
A few sprigs of fresh coriander
olive oil
salt & pepper

Preparation

Step 1 :

Chop the onion and cut the bell pepper into strips.

Step 2 :

Stem the tomatoes: plunge them into a pan of boiling water for 30 seconds, then drain – it’s now very easy to remove the skin. Then cut the tomatoes into small cubes (removing the pulp if necessary) and season with salt.

Step 3 :

In a pan, sauté the chopped onion with a drizzle of olive oil. Once translucent, add the bell pepper strips and continue cooking over low heat for around 10 minutes.

Step 4 :

Add tomatoes, black olives, Provence herbs, oregano and paprika. Stir briefly to loosen the juices and simmer for 20 minutes, keeping an eye on the mixture.

Step 5 :

Once the vegetables have stewed well, adjust the seasoning if necessary and form 3 small wells in the sauce. Break an egg into each well and cook until the eggs are just set. If necessary, cover the egg whites with the sauce.