Vegetables Recipes - Conchiglie Chakcouka

Ingredients

• 275 g/6 oz/1 1/2 cups multicolored conchiglie

• 30 ml/2 tbsp olive oil

• 2 onions, sliced

• 1 green chili, seeded and chopped

• 2 red (bell) peppers, sliced

• 2 green (bell) peppers, sliced

• 3 beefsteak tomatoes, skinned and chopped

• 15 ml/1 tbsp tomato puree (paste)

• 30 ml/2 tbsp hot water

• Salt and freshly ground black pepper

• 4 eggs

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with boiling water and drain again. Turn into 4 individual ovenproof dishes.

2. Meanwhile, heat the oil and fry (sauté) the onions for 2 minutes until soft but not brown.

3. Add the chili and peppers and fry for a further 1 minute. Add the tomatoes and tomato puree blended with the hot water.

4. Cover and simmer gently for 8 minutes. Season, then spoon over the pasta. Make a hollow in the centre of each and break an egg into it.

5. Season again and bake at 200°C/400°F/gas mark 6 for about 15 minutes or until the eggs are set.