Ingredients

• 1 kg tomatoes
• 2 red peppers
• 3 onions
• 200g couscous
• 4 eggs
• 1 coriander
• 1 Cumin
• 1 Madagascar Organic Black Pepper
• 1 Curcuma

Preparation tips

1. Wash the peppers, remove the seeds then cut them into thin strips.

2. Peel the onions, chise them and then brown them in a Dutch oven

In olive oil, with the strips of peppers for 5 min.

3. Cut the tomatoes in 4 and add them with the ras el hanout, salt, pepper and continue cooking, over low heat and covered, for 25 min.

4. Boil the same volume of salt water as couscous (20cl for 4 people).

5. Make 4 wells in the tomato mixture. Break the eggs and slide them into the wells. Cover and let the eggs poach until they are taken but not completely hard (about 5 min).

6. At the same time, put the couscous in a bowl, pour the boiling water, cover and let swell 5 min. Detach the seeds with a fork and season to your liking.

7. Serve the chakchouka with couscous and chopped coriander, according to everyone's tastes.