Today, I conducted my practical microteaching, and taught the class to make a Chakchouka (pronounced 'shak-shoo-ka'). It is a tunisian dish, which simply means 'mixture'. It is somewhat similar to the French Ratatouille.

The dish is pretty much a high protein dish as it has minced meat and eggs as its main ingredients. The sauce consists of capsicums, onions, spices (cumin and thyme) that makes it really flavourful. But hey, that is the essence of the dish -- its flavour! Why don't you give it a try? :)

Ingredients (for four)
4 big ripe tomatoes
4 eggs
3 bay leaves
2 sweet peppers
2 medium onions, sliced
2-3 tablespoon tomato concentrate
2-3 tablespoon chilli paste
1-2 hot green peppers
1 kg of minced meat
1 head garlic, all cloves crushed and cut
1 tablespoon tomato concentrate
1 tablespoon cumin powder
1 teaspoon salt
1/2 a teaspoonthyme, to taste
1-4-tablespoon oil (recommended: olive oil)

Directions
Dice the tomatoes (thickly), and dice the peppers.
Heat the oil in a medium size pot.
The flavour belongs in the recipe, thus use a good amount of it.
Add the onion and garlic, and before it browns, add the cumin.
When the cumin is ‘cooked’, add the tomatoes and peppers,
the tomato concentrate and the chilli paste.
Add the minced meat, and mix the ingredients well.
Add salt, bay leaves, and thyme, and mix well.
Once the consistency is slightly thickened, add the eggs.
The eggs will be poached,
thus space the eggs to give them ‘room’.
Place a lid, and wait for the egg white to set.
The yolk should remain runny.
When serving, carefully centre the egg.
Have a French bread cut and ready to dip into the chakchouka.

* Note: the amounts of tomato concentrate and chilli paste,
which is quite hot, can be adjusted to personal taste.