chakchouka baked eggs

serves 4

1 tablespoon olive oil

1 small brown onion, finely chopped

400 g (14 oz) tin whole tomatoes

250 g (9 oz/1 ²/₃ cups) cherry tomatoes, halved

1 tablespoon tomato paste (concentrated purée)

1 zucchini (courgette), chopped

½ red capsicum (pepper), seeded, membrane removed and thinly sliced

½ yellow capsicum (pepper), seeded, membrane removed and thinly sliced

½ small eggplant (aubergine), chopped

80 g (2¾ oz/1¾ cups) baby spinach leaves

8 free-range eggs

Preheat the oven to 200°C (400°F/Gas 6).

Heat the olive oil in a large saucepan over medium–high heat. Add the onion and cook for 5 minutes, or until softened. Add the tomatoes, cherry tomato and tomato paste and bring to the boil. Add the zucchini, capsicum and eggplant, then reduce the heat to medium–low and simmer for about 20 minutes, or until the vegetables are tender. Stir in the spinach. Transfer the vegetable mixture to a 1.5 litre (52 fl oz/6 cup) capacity ovenproof dish. Make eight indents in the mixture to fit the eggs.

Crack the eggs into the indents in the vegetable mixture. Bake in the oven for about 10–15 minutes, or until the eggs are just set. Serve immediately.

Tip: Traditionally, Chakchouka is made with leftover vegetables from the previous night’s dinner. You can also serve the Chakchouka with fresh feta cheese crumbled over the top.