Thetchouka
35 minutes
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
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Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Put small amount of oil in frying pan. An electric frypan is the easiest way, but not very traditional. Preheat to about medium.
- Cook onion slowly until without browning it, until just transparent.
- Add curry powder, cook gently for a couple of minutes.
- Add the capsicum cook and cook for a few minutes. Add tomatoes and potatoes. Add the chillies (if using).
- Cook slowly till potatoes begin to soften.Gently add just enough water to cover the vegetables. Add pepper and salt to taste.
- 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.
- Gently mix the eggs in a cup or bowl just enough to combine the yolks and whites.
- Add the egg(s) stirring constantly through the whole mixture until they are cooked through.
- 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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