Solar Cooked Algerian Chakchouka With Eggs

• 2 roma tomatoes, diced
• 2 tablespoons extra virgin olive oil
• 12 cup onion, sliced thinly
• 1 medium garlic clove, minced
• 1 teaspoon paprika
• 12 tablespoon of cold unsalted butter
• 34 teaspoon kosher salt, to taste
• 1 teaspoon fresh black pepper, to taste
• 4 large eggs, room temperature
• 2 teaspoons flat-leaf Italian parsley, chopped (for garnish)

1. Combine tomatoes and peppers in a small bowl.
2. Season with salt & pepper.
3. Then add 1 tablespoons of the olive oil.
4. Toss ingredients together.
5. Transfer to a dark round 9 inch cake pan and place the vegetable mixture on one side.
6. On the other side of the pan, add onions, garlic, and paprika.
7. Season with salt & pepper.
8. Drizzle the remaining 1 tablespoon of olive oil over the onion- garlic mixture and put the butter on top.
9. Place the pan of vegetable mixture in the solar cooker.
10. Solar cook for 2 hours until the vegetables have softened then stir all ingredients together in the pan to combine.
11. Solar cook for one more hour.
12. Meanwhile, crack the eggs open into a bowl.
13. Season with salt and pepper to taste.
14. After a total of 3 hours of solar cooking the Chakchouka vegetable mixture, (When the vegetables look fully cooked and roasted), Use a wooden spoon to make 4 small indentations in the vegetable mixture to hold the eggs.
15. Carefully pour one egg into each indentation.
16. Continue to solar cook until the eggs are fully cooked (about 20-25 minutes).
17. Garnish with parsley and serve with rice or with bread.

roma tomatoes, extra virgin olive oil, onion, garlic, paprika, butter, kosher salt, fresh black pepper, eggs, flatleaf italian parsley

Taken from www.food.com/recipe/solar-cooked-algerian-chakchouka-with-eggs-384741 (may not work)