Heat 2 cloves of garlic (thinly sliced) and 1 onion (sliced) in some olive oil - I used 2 tbsp, you can use less or more as your calories and preferences allow. I also add a couple of thinly sliced small hot chili peppers - you can leave these out if you prefer. Saute until the onions and garlic just start to brown.
Add in 2 sliced bell peppers - I usually use one red and one green, but whatever you prefer or have on hand is fine. Cook until they are just starting to soften.
Add 1 large can of diced tomatoes. In the summer I use 3-4 fresh tomatoes instead, thinly sliced. Also add: 1 tsp of ground cumin, 1/2 tsp ground coriander, 1/2 tsp sweet paprika, 1/2 tsp cayenne (leave this out if you don't like the heat), and salt and freshly ground black pepper to taste. Simmer for a few minutes to get the tomatoes soft.
Crack 4 eggs on top of the mixture, around the edge of the pan. Cover the pan and simmer until the eggs are cooked through - you can leave the yolks soft if you like, that's delicious.
That's it - just spoon it out into plates or shallow bowls. Delicious! It makes 2 HUGE servings or 4 more modest servings, depending upon how much you like to eat and what your calorie allowance is.
If you Google "chakchouka" you will find dozens of recipes with lots of variations - and pictures showing how lovely this is. It's a traditional simple dish eaten all over the middle east, often for breakfast - but it's also a staple dinner for bachelors who have to cook for themselves. (Poor b*st*rds
)Enjoy!
for posting this!