Cabbage and Pepper Chakchoukah Recipe

Name: Cabbage and Pepper Chakchoukah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, quartered lengthwise, then sliced thin across the grain; 1 large green bell pepper, quartered lengthwise, seeded and sliced thin across the grain; 1 large red bell pepper, quartered lengthwise, seeded and sliced thin across the grain; Salt to taste; 1/2 medium or 1 small head cabbage, cored and shredded (about 4 cups); 2 serrano chiles or jalapenos, seeded and minced; 4 garlic cloves, minced; 1 to 2 teaspoons harissa, to taste, or 1/4 to 1/2 teaspoon cayenne; 1 teaspoon lightly toasted coriander seeds, ground; 1 teaspoon lightly toasted cumin seeds, ground; 1/2 teaspoon caraway seeds, ground; 1 28-ounce can chopped tomatoes, with juice; Freshly ground pepper; 1/4 cup chopped fresh parsley or cilantro, or a mix; 6 eggs

Servings: persons

2 tablespoons extra virgin olive oil
1 large onion, quartered lengthwise, then sliced thin across the grain
1 large green bell pepper, quartered lengthwise, seeded and sliced thin across the grain
1 large red bell pepper, quartered lengthwise, seeded and sliced thin across the grain
Salt to taste
1/2 medium or 1 small head cabbage, cored and shredded (about 4 cups)
2 serrano chiles or jalapenos, seeded and minced
4 garlic cloves, minced
1 to 2 teaspoons harissa, to taste, or 1/4 to 1/2 teaspoon cayenne
1 teaspoon lightly toasted coriander seeds, ground
1 teaspoon lightly toasted cumin seeds, ground
1/2 teaspoon caraway seeds, ground
1 28-ounce can chopped tomatoes, with juice
Freshly ground pepper
1/4 cup chopped fresh parsley or cilantro, or a mix
6 eggs

1
Heat oil over medium heat in a large heavy casserole or skillet, or in an earthenware casserole set on a flame tamer.
2
Add the onion and cook, stirring often, until golden, about 10 minutes.
3
If they begin to stick to the pan add a generous pinch of salt.
4
Add another generous pinch of salt and the peppers and cook, stirring often, until they begin to soften, about 5 minutes.
5
Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
6
Add the cabbage, chiles, coriander seeds, cumin and caraway and cook, stirring, until cabbage has wilted, about 5 minutes.
7
Stir in the harissa or cayenne, salt and pepper, stir together and add the tomatoes.
8
Bring to a simmer, cover partially, reduce heat to medium-low and cook, stirring from time to time, until tomatoes have cooked down and the mixture is thick and fragrant, about 20 to 25 minutes.
9
Stir in all but 2 teaspoons of the parsley or cilantro, taste and adjust seasonings.
10
With the back of your spoon, make 6 depressions in the vegetables.
11
Break an egg into each depression.
12
Cover and cook for 5 to 6 minutes, until the eggs are set.
13
Sprinkle the eggs with salt, pepper and the remaining parsley and serve.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large onion, quartered lengthwise, then sliced thin across the grain, 1 large green bell pepper, quartered lengthwise, seeded and sliced thin across the grain, 1 large red bell pepper, quartered lengthwise, seeded and sliced thin across the grain, and more.

Yes, Cabbage and Pepper Chakchoukah falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage and Pepper Chakchoukah

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions