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Chakchouka De Matin (Breakfast Sauce) breakfast, cheese, jewish, sauces, tunisian 1 can (12 oz) tomato paste 4 cloves garlic, sliced 2/3 cup ; water 2 cup harissa (see recipe) 1 tablespoon ground coriander 1 tablespoon ground caraway 1 teaspoon ; salt, or to taste 1 tablespoon paprika 1/3 cup oil This vivid sauce cab be used as a flavoring, especially w/breakfast eggs. The sauce is prepared for an entire week, but this amount could be used up sooner depending upon the number of diners. It should be refrigerated. 1. Put tomato paste, garlic, & water in a skillet & simmer, covered, over low heat for 1/2 hr. Add 1/2 cup more water if liquid evaporates too quickly. 2. Add harissa, coriander, caraway, salt, paprika, & oil. Simmer, covered, over very low heat for 1/2 hr more. Cool & refrigerate until ready to use. Makes 2 cups. To use sauce w/breakfast eggs: Measure out 1/2 cup sauce & add to 1/4 cup water; simmer over low heat for 3 mins. Break 6 eggs carefully into the sauce, cover the skillet for 2 mins, then uncovered & fry until the eggs are as firm as wanted. Serve warm w/plenty of bread to sop up the sauce. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi Yield: 2 cups Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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