Chakchouka
500gms Whole Green Peppers
450gms Coarsley Grated Tomatoes, No Skin
50gms Sunflower Oil
25gms Extra Virgin Olive Oil
10gms Garlic Puree
6gms Chopped Coriander
4gms Ground Cumin
2.5gms Paprika Powder
1gm Ground Cayenne
1gm Salt
Grill the peppers until the skins are soft, approx 20 minutes. Rub off the skins under running water and coarsley chop the flesh. Put the oils and garlic into a frying pan, add the paprika, cayenne, cumin and tomatoes. Leave this to simmer untill reduced to a thickish sauce. Stir in the peppers and season. Leave to simmer for 3-4 minutes and stir in the coriander. Serve with warm crusty bread.