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.

No additional tips available.

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

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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.

Cabbage and Pepper Chakchoukah

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