Ingredients

• 2 roma tomatoes, diced
• 1/2 cup , frozen tri-colored bell pepper strips thawed
• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, sliced thinly
• 1 medium garlic clove, minced
• 1 teaspoon paprika
• 1/2 tablespoon of cold unsalted butter
• 3/4 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)

Instructions

1. Combine tomatoes and peppers in a small bowl. Season with salt & pepper. Then add 1 tablespoons of the olive oil. Toss ingredients together.

2. Transfer to a dark round 9 inch cake pan and place the vegetable mixture on one side.

3. On the other side of the pan, add onions, garlic, and paprika. Season with salt & pepper. Drizzle the remaining 1 tablespoon of olive oil over the onion- garlic mixture and put the butter on top.

4. Place the pan of vegetable mixture in the solar cooker.

5. Solar cook for 2 hours until the vegetables have softened then stir all ingredients together in the pan to combine.

6. Solar cook for one more hour. Meanwhile, crack the eggs open into a bowl. Season with salt and pepper to taste.

7. 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. Carefully pour one egg into each indentation.

8. Continue to solar cook until the eggs are fully cooked (about 20-25 minutes).

9. Garnish with parsley and serve with rice or with bread.