UPDATED 6th September 2013: Congratulations to the winner Kelly Wong!
If you are anything like me you will wake up on Sunday morning and have a panic attack … because you forgot it was Father’s Day! Well luckily you are reading this article… because that means you have 2 cheeky days up your sleeve!
We all know DAD love nothing more than the family around and a full stomach.. and this Chakchouka (fancy name for baked eggs, and a favourite in North Africa) is sure to leave him smiling all day… and you in the good-books for a little longer.
Plus… if you manage to read through the recipe without drooling all over your keyboard and blowing up your computer… the lovely folk at Westfield are giving away a $100 Westfield Gift Card to make your Father’s Day even MORE perfect. Simply enter your details in the form below.
· 60 ml rice bran oil
· 6 ripe tomatoes, cut in half
· 1 small yellow capsicum, cut into strips
· 1 small green capsicum, cut into strips
· 1 small red capsicum, cut into strips
· 1 red onion, cut into 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
1. Preheat the barbecue grill to high
2. Put the oil in a large bowl. Add the tomatoes, capsicums and onion and toss the vegies around to coat them in the oil.
3. Working in batches, tumble some of the vegies over the grill and spread them around so they don’t overlap.
4. 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.
5. Cook the remaining vegetables in the same way
6. Sprinkle the cooked vegetables with the chilli, cumin, paprika and salt and toss together.
7. Lightly mash using a potato masher, so the tomatoes especially are well crushed.
8. Spoon the mixture onto a heavy-based baking tray.
9. Put the tray on the barbecue grill and allow to heat up and sizzle
10. Form eight evenly spaced little wells in the mixture, then crack an egg into each one.
11. Close the barbecue lid, if your barbecue has one, or place another baking tray over the top.
12. Cook for 8-10 minutes, just until the egg whites are firm.
13. Sprinkle with the parsley and serve hot, with chargrilled bread.
Recipes courtesy of Westfield Garden City – for more fresh food tips and recipe inspiration visit westfield.com.au/gardencity