Updated 3 December 2020
We're bringing back barbecue guru, Ross Dobson. Ross has several books under his belt, including Fired Up: Vegetarian (published by Murdoch Books) in which this recipe appears. Your weekend brunch or quick midweek dinner is sorted thanks to eatlove.com.au.
Translating Arabic to English can be tricky. That is why, in the world of food, you often see the names of Middle Eastern dishes spelt in different ways, as with this fabulously flavoursome dish from North Africa. This must be the vegetarian equivalent to bacon and eggs as hangover food. The name alone makes you want to sit up and take notice.
Ingredients
60 ml (2 fl oz/1⁄4 cup) rice bran oil
6 ripe tomatoes, cut in half
1 small yellow capsicum (pepper), cut into strips
1 small green capsicum (pepper), cut into strips
1 small red capsicum (pepper), cut into strips
1 red onion, cut into thin rings
1 large red chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon sea salt
8 eggs
3 tablespoons finely chopped flat-leaf (Italian) parsley
chargrilled bread, to serve
Preparation
Preheat the barbecue grill to high.
Put the oil in a large bowl. Add the tomatoes, capsicums and onion and toss the vegies around to coat them in the oil.
Working in batches, tumble some of the vegies over the grill and spread them around so they don’t overlap. Cook the vegetables for 8–10 minutes, turning them often using metal tongs until they are tender and scored with grill marks, then transfer to a bowl.
Cook the remaining vegetables in the same way. Sprinkle the cooked vegetables with the chilli, cumin, paprika and salt and toss together. Lightly mash using a potato masher, so the tomatoes especially are well crushed. Spoon the mixture onto a heavy-based baking tray. Put the tray on the barbecue grill and allow to heat up and sizzle.
Form eight evenly spaced little wells in the mixture, then crack an egg into each one.
Close the barbecue lid, if your barbecue has one, or place another baking tray over the top. Cook for 8–10 minutes, just until the egg whites are firm. Sprinkle with the parsley and serve hot, with chargrilled bread.
See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and order their books.
Ross Dobson's chakchouka
We're bringing back barbecue guru, Ross Dobson. Ross has several books under his belt, including Fired Up: Vegetarian (published by Murdoch Books) in which this recipe appears. Your weekend brunch or quick midweek dinner is sorted thanks to eatlove.com.au.
Translating Arabic to English can be tricky. That is why, in the world of food, you often see the names of Middle Eastern dishes spelt in different ways, as with this fabulously flavoursome dish from North Africa. This must be the vegetarian equivalent to bacon and eggs as hangover food. The name alone makes you want to sit up and take notice.
Ingredients
60 ml (2 fl oz/1⁄4 cup) rice bran oil
6 ripe tomatoes, cut in half
1 small yellow capsicum (pepper), cut into strips
1 small green capsicum (pepper), cut into strips
1 small red capsicum (pepper), cut into strips
1 red onion, cut into thin rings
1 large red chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon sea salt
8 eggs
3 tablespoons finely chopped flat-leaf (Italian) parsley
chargrilled bread, to serve
Preparation
Preheat the barbecue grill to high.
Put the oil in a large bowl. Add the tomatoes, capsicums and onion and toss the vegies around to coat them in the oil.
Working in batches, tumble some of the vegies over the grill and spread them around so they don’t overlap. Cook the vegetables for 8–10 minutes, turning them often using metal tongs until they are tender and scored with grill marks, then transfer to a bowl.
Cook the remaining vegetables in the same way. Sprinkle the cooked vegetables with the chilli, cumin, paprika and salt and toss together. Lightly mash using a potato masher, so the tomatoes especially are well crushed. Spoon the mixture onto a heavy-based baking tray. Put the tray on the barbecue grill and allow to heat up and sizzle.
Form eight evenly spaced little wells in the mixture, then crack an egg into each one.
Close the barbecue lid, if your barbecue has one, or place another baking tray over the top. Cook for 8–10 minutes, just until the egg whites are firm. Sprinkle with the parsley and serve hot, with chargrilled bread.
See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and order their books.
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