Chakchouka by Petta

4 servings
1 yellow onion
2-3 cloves of garlic
2 red bell peppers
1 yellow bell pepper
1 green bell pepper
1/2 zucchini
2 cans of peeled whole tomatoes
2 dl of vegetable broth
1-2 tsp harissa
4 egg
salt and black pepper to taste
olive oil to stir fry in
paprika powder


Chop the onion and garlic. Slice the bell peppers. Cut the zucchini in small pieces. Empty the tomato jars on sauce (it will be enough anyway) and cut them up. Fry the onion and garlic in a big pan with olive oil. Add the bell peppers and let it cook a few minutes until soft. Add the zucchini, tomatoes, broth, harissa and salt & pepper. Cover the pot and let it slow boil for 15 minutes. Use a spoon to make holes in the stew where you add an egg at a time. Cook for another 5-10 minutes until the eggs stiffens. Garnish the eggs with paprika powder.

Serve this dish with unsweetened white bread.