October peppers and the last ripe tomatoes of the season, cooked down slowly in a single pan. A good chakchouka asks for almost nothing: vegetables sliced thinly, patience, and an olive oil you are happy to taste on its own. OLYFO Gold Extra Virgin Olive Oil does both jobs here — it softens the vegetables at the start, and it seasons the finished dish at the end.

Serves four

Ingredients

• Five tablespoons OLYFO Gold Extra Virgin Olive Oil
• Two onions, thinly sliced
• Four green peppers, deseeded and cut into thin strips
• Four ripe tomatoes, finely diced
• Two garlic cloves, finely chopped
• One teaspoon tabil (coriander and caraway blend)
• Half a teaspoon ground caraway
• One teaspoon harissa paste from Poppa Peppa (optional)
• Four eggs
• One tablespoon chopped flat-leaf parsley
• Salt and black pepper
• Bread, to serve

Preparation

1. Heat three tablespoons of OLYFO Gold Extra Virgin Olive Oil in a wide pan over medium heat. Add the onions and cook for five minutes until soft.
2. Add the peppers and cook for ten minutes, stirring, until tender.
3. Stir in the garlic, tabil, caraway and harissa paste and cook for one minute.
4. Add the tomatoes, season with salt and black pepper, and simmer gently for fifteen minutes until thick.
5. Make four wells in the sauce, crack one egg into each, cover the pan and cook for five minutes until the whites are set.
6. Off the heat, pour over the remaining two tablespoons of OLYFO Gold Extra Virgin Olive Oil, scatter the parsley and serve with bread.

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