Chakchouka (Moroccan Veggie Stew) - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4 large red peppers, halved, deseeded and cut into cubes
1 red chili pepper, deseeded and finely chopped
2 (14 ounce) cans cherry tomatoes
14 1/2 ounces zucchini, thickly sliced
1 tablespoon light brown sugar
2 large eggs, beaten
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped

Preparation

Preheat the oven to 400\u00b0F
In a large saucepan, heat the oil over a medium heat, then add the onion and garlic and cook for 5 minutes, or until tender.
Add the peppers, chilli and the tomatoes with their juices, cover and bring to the boil. Season, cover and simmer for 10 minutes.
Add the zucchini and the sugar. Stir gently together, then cover again and return to the oven for a further 20 minutes.
Meanwhile, in a small bowl, whisk together the eggs, cumin and chopped coriander with 3 tablespoons cold water. Season.
Preheat the broiler to high. Transfer the vegetable mixture into a flameproof serving dish.
Adjust the seasoning to taste, then pour the egg mix over the vegetables in a thin layer.
Place under the hot broiler, uncovered, and broil for 4-5 minutes until the egg is just set. Remove from the broiler and allow to cool slightly before serving.