Naouelle Tir is managing director of Prolingua. Although she devotes a lot of time to her work, she really enjoys entertaining and spending time with her friends. Here she proposes a convivial, generous and easy-to-cook oriental dish. Photo: Eva Krins/Maison Moderne

Naouelle Tir is managing director of Prolingua. Although she devotes a lot of time to her work, she really enjoys entertaining and spending time with her friends. Here she proposes a convivial, generous and easy-to-cook oriental dish. Photo: Eva Krins/Maison Moderne

This oriental dish, also known as slata méchouia or chakchouka, is simple to make and delicious. It’s ideal for those lazy evenings.

Ingredients

- 5 peppers of any colour for visual appeal

- A few fresh tomatoes (or tinned if out of season)

- 2 onions

- 3 cloves of garlic

- Salt and pepper

- Ras el-hanout

- Olive oil

- A few coriander leaves

- Optional: eggs

Preparation

Start by roasting the peppers in the oven until they blacken on both sides. Plunge the tomatoes into boiling water to remove the skin. Once the peppers are blackened, remove them from the oven and place them in a plastic bag so that the skin is easier to remove.

Cut the garlic, onions and tomatoes into small cubes. Brown the garlic and onions in the olive oil (3 tablespoons). Add the diced tomatoes from which the seeds have been removed. Season with salt and pepper and add 2-3 spoonfuls of ras el-hanout (to taste). You can also add hot chilli, says Naouelle Tir, but this is optional.

While it’s simmering on a low heat, remove the skin from the peppers, the seeds and the white part inside for better digestion, and cut into small pieces.

Add the peppers to the tomatoes and simmer for a further ten minutes. Taste and season again if necessary. Chop the coriander leaves and add to the dish at the end of cooking.

Tips

For a more complete dish, break some eggs over the hmiss at the end of cooking and dip the bread in. It’s delicious!

You can make a small green salad on the side, and dinner is ready.

This article was written in  for the  magazine, published on 26 February. The content of the magazine is produced exclusively for the magazine. It is published on the website as a contribution to the complete Paperjam archive. .

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