Chakchouka

Ingredients

Metric

Imperial

1 kg	2,2 lb	chicken thighs
6	6	eggs
1	1	large onion, chopped
1	1	small red pepper, cut into strips
1	1	small yellow pepper, cut into strips
60 ml	4 tbsp	olive oil
4	4	cloves garlic, finely chopped
5 ml	1 tsp	mild paprika
5 ml	1 tsp	ground turmeric
5 ml	1 tsp	ground cumin
2	2	pinches red pepper flakes (optional)
180 ml	0,75 cup	chicken or vegetable stock
796 ml	3,36 cup	whole Italian tomatoes
30 ml	2 tbsp	flat parsley, chopped fine
		salt and fresh ground pepper
24	24	mini pita breads (optional)

Season chicken thighs with salt and pepper. Heat 2 tbsp. olive oil in a large frying pan and fry chicken thighs until golden brown. Remove from heat and set aside.
Add the rest of the olive oil to the pan and fry the onion for one minute. Add the peppers and cook, stirring, for two minutes.
Add the garlic and spices and cook 1 minute. Deglaze pan with the chicken stock. Crush tomatoes with your fingers, add to pan and bring to a boil. Add salt and pepper. Add the browned chicken thighs, cover and let simmer 20 minutes or until sauce thickens. Keep warm.
When time to serve, transfer each portion to an individual-size cast iron pan.
With a spoon make a well in the tomato sauce and break an egg into it. Cover and let simmer gently 5 to 6 minutes or until the white is cooked.
Sprinkle with chopped parsley and serve.
Accompany with pita bread.