Chachouka from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MilduraSO on May 16, 2020

    This is a super simple version of chachouka and it works so well. I've given up on the fancy versions in my other cookbooks and just follow this for a fast, low-calorie dinner. My husband doesn't eat eggs so I cook merguez sausages on the side for him while I stick with the eggs. We always serve it with flatbread to make it more substantial.

  • eeeve on October 17, 2016

    Really nice stew-type dish.

  • joneshayley on May 03, 2015

    Use a good quality paprika and this is beautiful. I fry the eggs and add at at the end .

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