Tchektchouka de Médéa is a traditional Algerian recipe for a classic dish of tomatoes, red chillies, bell peppers, garlic and harissa that's finished by being topped with eggs and which can be served as a main course, starter or a breakfast. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Tchektchouka de Médéa.
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This is a classic Algerian dish, also known as chakchousha that can be served as a starter or a main dish with rice or couscous. It is also frequently served for breakfast.
Ingredients:
700g tomatoes, blanched and peeled
4 red chillies (cayenne peppers are good), grilled and peeled
1 green bell pepper, grilled and peeled
3 eggs
4 garlic cloves, minced
1 tbsp harissa
2 tbsp tomato purée
Method:
De-seed the tomatoes, chillies and bell pepper then slice into thin strips. Pour 3 tbsp olive oil into a deep-sided frying pan or skillet. Add the minced garlic and fry for 1 minute. Now add the tomatoes, chillies and bell pepper. Season with salt and black pepper then cook gently (covered) for 10 minutes over low heat, stirring occasionally.
Whisk the harissa and tomato purée into 400ml of water. Pour into the pan, bring to a boil and cook (uncovered) for 20 minutes, or until the sauce has thickened.
Beat the eggs in a bowl and season with salt and black pepper. Pour the eggs over the contents of the pan, cover and cook for 3 minutes, or until the eggs are done. Serve hot.
