Tunisian Tchat-tchouka (Baked Egg Casserole)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Serves:4-6
Time: 1 hour?

Ingredients:

• 2 tablespoons olive oil
• 4 onions, trimmed, peeled, finely chopped
• 4 tomatoes, rimmed, peeled, cut each into 6 wedges
• 2 green bell peppers, trimmed, seeded, cut into 1-inch chunks
• 1 cup red pimentos, canned, cubed
• 1 clove garlic, trimmed, peeled, minced or ½ teaspoon garlic granules
• 6 eggs (1 per person)
• ¼ teaspoon paprika
• Equipment: skillet, mixing spoon, 9-inch shallow ovenproof baking dish or pan

Instructions:

1. Preheat oven to 300 degrees F
2. Heat oil in skillet over medium-high heat. Add onions and cook until browned, about 3-5 minutes. Add tomatoes, peppers, pimentos, and garlic. Mix well. Reduce to medium heat and cook until vegetables are a soft, pulpy mass, about 20-25 minutes.
3. Transfer mixture to baking dish. Using back of mixing spoon, smooth out top. Again using spoon, make 6 slight indentations about the size of an egg yolk into mixture at equal distances across top.
4. Break an egg and set it in one of indentations. Repeat using all eggs. Sprinkle eggs with paprika.
5. Bake in oven about 15 minutes or until eggs are cooked through.
6. Serve as the main dish with a side or rice.