Chakchouka (Moroccan Salad)
This is a cross between a condiment and a relish. It is sometimes eaten with cooked eggs, but can be served alongside just about anything. I like it spicy, but you can season it to your own taste. It is traditionally made with peppers that are first browned over a coal fire or under an oven broiler, then peeled. It's OK to use the peppers with skins on to save time, unless you are in no hurry. It's best to make this a day before serving to let flavors marry.

Ingredients

2 tablespoons extra-virgin olive oil
8 to 10 ripe tomatoes, halved, seeded and chopped
3 cloves garlic, thinly sliced
2 green bell peppers, cored, seeded and chopped
1 jalapeno or serrano chili pepper, seeded and minced
1 tablespoon sweet paprika
1 tablespoon smoked paprika
1 tablespoon lemon zest
Salt, to taste
1/4 cup chopped fresh parsley

Method

Heat oil in a large nonstick skillet over medium heat.

Add tomatoes and cook, stirring, 4 to 6 minutes until they break up and begin to exude juices and melt apart. Add garlic, peppers, chili peppers, spices and lemon zest.

Continue to saute 3 minutes until well cooked and mixture forms a thick chunky sauce. Season with salt. Sprinkle with parsley. Makes 10 to 12 servings.

Nutrition

Per serving: 43 calories, 53 percent calories from fat, 3 grams total fat, .4 gram saturated fat, no cholesterol, 5 grams carbohydrates, 1 gram total fiber, 2 grams total sugars, 3 grams net carbs, .9 gram protein, 12 milligrams sodium.