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This recipe is an Algerian vegetarian dish but may be served with a variety of different meat including lamb and chicken. I originally tasted this about thirty years ago and it was prepared by a friend who was born in the Middle East. It's sometimes known as Tchoutchouka.

Craig Nanango

Serves: 4 

  • 1 finely chopped onion
  • oil for frying
  • 2 teaspoons of curry powder (as mild or as hot as you prefer)
  • 1 or 2 one or two large capsicums, green or red (red is sweeter) chopped in small pieces
  • 4 or 5 diced ripe tomatoes
  • 1 large potato diced into small cubes (approximately 1/2 cm)
  • 1 or 2 eggs, prerably free range
  • 1 or 2 finely diced chilies. (This is optional, but great if you really like it HOT!)
  • salt and pepper to taste

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Put small amount of oil in frying pan. An electric frypan is the easiest way, but not very traditional. Preheat to about medium.
  2. Cook onion slowly until without browning it, until just transparent.
  3. Add curry powder, cook gently for a couple of minutes.
  4. Add the capsicum cook and cook for a few minutes. Add tomatoes and potatoes. Add the chillies (if using).
  5. Cook slowly till potatoes begin to soften.Gently add just enough water to cover the vegetables. Add pepper and salt to taste.
  6. Simmer gently until most of the liquid is absorbed, stirring occasionally to ensure vegetables are not sticking and continue to simmer until the vegetables are just tender.
  7. Gently mix the eggs in a cup or bowl just enough to combine the yolks and whites.
  8. Add the egg(s) stirring constantly through the whole mixture until they are cooked through.
  9. Serve immediately and garnish each plate, with either parsley, basil, coriander or a combination of all three. I also like to have a raita (cucumber and yoghurt) on the side.

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