With plenty of peppers, tomatoes and eggs available in the farm shop (and in our veg boxes) here's a delicious recipe that uses them all. Chakchouka is a spicy North African dish that I first ate when travelling in the Ethiopian highlands in 1997.
3 tablespoons olive oil
1 teaspoon cumin seeds
1 large onion, halved and finely sliced
1 garlic clove, finely sliced
2 or 3 peppers, cored and finely sliced
half a teaspoon of hot smoked paprika
500g of tomatoes, roughly chopped
salt and pepper to taste
Heat the oil in a large ovenproof pan, fry the cumin seeds for a few minutes, then add the onion and cook for 10 minutes until soft. Add the garlic and peppers, cook over a low heat for 20 minutes until soft, stirring often. Add the paprika, tomatoes, and some salt and pepper, then cook for 15 minutes.
Take the pan off the heat, make 4 hollows in the surface of the sauce, break an egg into each, sprinkle with salt and pepper, and bake in a moderate oven for 10 minutes, until the egg white is set but the yolk still runny. Serve immediately with some crusty bread.
You can also experiment with adding chopped parsley or celery leaves, or jalapenos or chillies for extra heat.