Just because a meal is quick and easy, it doesn’t mean to say that it can’t be tasty. One dish that delivers on all accounts is Hugh Fearnley-Whittingstall’s take on the Moroccan baked egg recipe, otherwise know as chachouka.

The ingredients might be simple, but the combination is delicious. The peppers are softened to within an inch of their lives as they stew in a gently spicy tomato sauce, with hints of saffron, smoked paprika and cumin seeds. The stew is then topped with eggs and baked until the eggs whites are set but the yolk is still runny.

If you want the dish to look pretty, try not to break the yolk like I did. But seeing as it’s impossible not to dive straight in once the pan comes out of the oven, who really cares if the yoke isn’t 100% perfect?

I served this lovely lot up with a couple of hunks of ciabatta. Yum!

The verdict from the husband: ‘Aaaah, nice!’


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