This spicy cooked tomato and pepper salad is the Moroccan version of a dish found in various guises throughout the Middle East and North Africa. Ours comes thanks to Dee’s culinary adventures in Morocco, where it is a staple supper dish. As our cooked meals are designed around our grills, this comes served in an individual pan with an egg or two and crusty bread.


Quantity Ingredient
1 green pepper
1 yellow pepper
1 red pepper
150ml olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons ground cumin
3 garlic cloves,, finely chopped
1 x 400g tin chopped tomatoes
2 tablespoons Harissa
1 teaspoon soft light brown sugar
1 teaspoon sea salt
2 tablespoons chopped coriander leaves
4 large eggs
crusty bread, to serve

For the dressing

Quantity Ingredient
2 tablespoons chopped mint leaves
75ml olive oil


  1. Preheat the oven to 240°C . Mix together the dressing ingredients in a small bowl or jug and set aside.
  2. Put all 3 peppers into a roasting tin and roast in the oven for 40 minutes until soft and ready to collapse. Alternatively, cook the peppers in a dry (don’t add any oil) griddle pan on a very high temperature, turning them frequently.
  3. Transfer the peppers to a large plastic food bag, seal the bag to trap in the heat and leave for 15 minutes to loosen their skins. Remove the peppers from the bag then peel, halve and deseed them.
  4. Pour the oil into a heavy-based, high-sided frying pan over a medium heat. When hot, add the ground coriander, ginger, cinnamon, cumin and garlic. Cook for 30 seconds and then add the tomatoes, harissa, sugar and salt. Simmer gently over a low heat for 20 minutes.
  5. Meanwhile, cut the peppers into 2 cm pieces. Add them to the pan and cook for a further 5 minutes. Fold in the chopped coriander.
  6. Break the eggs into the taktouka; cover and cook for approximately 3 minutes or until the eggs are cooked to your liking – we like the whites cooked but the yolks still nice and runny.
  7. Divide the taktouka between 2 plates, with 2 eggs each and drizzle over the dressing to finish. Serve immediately with some crusty bread.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again