Recipe | Capsicum and egg tagine

Catalyst’s decided to get better at cooking, so we asked Bethan Wainman to help us. Here’s her first entry in a series of recipe columns for a cheap student feed.

by Bethan Wainman

Capsicum and egg tagine – serves 2

This recipe is inspired by the Moroccan egg tagine called ‘Shakshouka’. I cheated a little by using curry powder instead of individual spices but it still tastes just as good. I usually make this for brunch but it’s excellent for dinner too. Eat with a slice of toast.

I picked up the green capsicums at a supermarket for $0.99c a bag. Only about a third of the bag was used for this recipe. Instead of green capsicum, you can use red, yellow or a combination of all of them

 

Ingredients


 

  • 3 tsp coconut oil or olive oil
  • Half an onion
  • 2 garlic cloves or 2 tsp diced garlic from a jar
  • 1 red chilli (optional)
  • 2 tsp curry powder
  • Around 220g of capsicum (green, red or yellow)
  • A handful of pitted green olives
  • A few fresh chives (optional)
  • A handful of fresh coriander (optional)
  • 3 free-range eggs
  • Bread- any type, toasted

 

Instructions


 

  • Heat the coconut oil in the base of the tagine over medium heat, (if you don’t have a tagine, you can use a heavy-based frying pan with a lid or flameproof baking dish)
  • Dice the onion (don’t worry about getting the pieces too small). Crush the garlic and chop into small pieces
  • Once the coconut oil has melted, add the onion and garlic. Cook for about three minutes or until the onions and garlic have started to soften
  • Chop the chilli finely if using. Add to the tagine with the curry powder
  • Stir with a wooden spoon, cook until you can smell the curry powder
  • Cut the capsicum up into large pieces, (I cut mine in half, length ways. Don’t stress about them all being uniform), and just keep adding them to the tagine as you go
  • When all the capsicum has been added, put your olives in, give it a stir and place the lid on. Keep covered for around 10 minutes or until the capsicums are soft
  • Meanwhile, roughly chop the fresh coriander and chives if using. If not, dried mixed herbs can be used
  • Using the spoon, push the capsicum around so you have three pockets for the eggs to go in. Crack the eggs into these spaces
  • Season with salt and pepper and cover with lid. If you want to serve with toast, now is the time to put it in the toaster. Cook until eggs are ready, around three minutes
  • Sprinkle with chopped chives and coriander. Serve onto plates or eat straight from the tagine

 

11289892_10155604193245014_1214506545_n

300-101   400-101   300-320   300-070   300-206   200-310   300-135   300-208   810-403   400-050   640-916   642-997   300-209   400-201   200-355   352-001   642-999   350-080   MB2-712   400-051   C2150-606   1Z0-434   1Z0-146   C2090-919   C9560-655   642-647   100-101   CQE_Exam   CSSLP  

Catalyst has been the student publication of RMIT University since 1944. We may be older than your parents but we’re still going strong!

More Stories
Assange Speaks to RMIT Students by Emily Westmoreland