Chakchouka

Middle Eastern
Main

171

Calories

Carbs

9.4 g

Fat

Protein

Chakchouka

Method

In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.

Ingredients

Olive Oil

Olive Oil

2 tbs

Onion

Onion

1 Diced

Red Pepper

Red Pepper

1 sliced

Green Pepper

Green Pepper

1 sliced

Salt

Salt

3/4 teaspoon

Tomato

Tomato

4

Garlic Clove

Garlic Clove

3 Cloves Crushed

Cumin

Cumin

1 tsp

Red Chilli Powder

Red Chilli Powder

1/2 teaspoon

Egg

Egg

4

Paprika

Paprika

1 tsp

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