Chachouka

Cook time: 1 hour

• 1 tsp olive oil
• 2 tsp hot paprika
• 2 tsp smoked paprika
• Pinch of saffron strands
• 1 large red onion, diced
• 3 yellow, red or orange peppers, finely sliced
• 3 garlic gloves, crushed
• 2 chillies, diced
• 1 block feta, cubed
• 400g can of chopped tomatoes
• 1 pack vegetarian mince
• 4 eggs
• Salt and pepper to taste

• 1 egg
• 1 tbsp sesame oil
• 2 tbsp vegetable/sunflower oil
• 150g brown rice
• Handful of peas (optional)

1. Set the brown rice to cook in the rice cooker


2. Peel and crush the garlic on top of the peppers; roughly break apart the mince in the pack; and mix the smoked paprika, hot paprika and saffron strands in a spice bowl, crushing the strands as you go.


3. (For the rice) mix the egg in a cup with some salt, pepper and sesame oil. Set aside.
4. In a large, ovenproof pan fry the cumin seeds in olive oil on a medium heat for a couple of minutes.


5. Add the onion and cook gently for 5-7 minutes until soft.


6. Add the mince and stir in, cooking for another 5-7 minutes.


7. Add the garlic and peppers and continue to cook under a low heat for 20 minutes, stirring often, until the peppers are soft and wilted.


8. Add the spice mix, stir it in, and then add the tomatoes with some salt and pepper. Cook for 15 minutes, stirring occasionally. Preheat the oven to 180°C.


9. Taste the mixture and adjust the seasoning if necessary. Make sure the rice is done and, ideally, cooled. Do not proceed until the rice is cooked at least.


10. Take the chachouka off the heat and mix in half of the cubed feta, until it's evenly dispersed but not melted.


11. Make hollows in the chachouka according to the number of eggs. Break the eggs into these hollows, then sprinkle the chillies over the top and add a generous amount of salt and pepper.


12. Put the chachouka in the oven and cook for 10-12 minutes, ideally so that the white is set and the yolk is runny.


13. While the chachouka is cooking, fry the rice in the vegetable oil on a medium-high heat. Add the peas if you're using them, and get everything hot and crackling, then clear a space in the centre of the pan, turn off the heat and pour in the egg.


14. Gently fold the rice into the egg until it's mixed in and the rice has cooked the egg. Once it's cooked, distribute across two plates.


15. Once the chachouka is finished, add it to the side of the rice. Don't forget to take a picture!