Description
This easy 30-minute chakchouka recipe is full of flavor and easy to prepare. It’s a healthy and complete vegetarian brunch or dinner that serves a family!
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 yellow bell pepper, diced
- 1/3 cup onion, diced
- 1 clove garlic, minced
- 15 ounces chopped tomatoes
- 2 teaspoons fresh lemon zest (zested from 1 lemon)
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- pinch crushed red chili pepper flakes
- 15 ounces chickpeas (garbanzo beans), drained and rinsed
- 2/3 cup organic feta cheese crumbles
- 4 pastured, organic eggs
- Fresh herbs such as chives, cilantro, and parsley
- Your choice of bread for serving
- Sea salt
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan over medium high heat. Add the bell pepper and cook until nearly softened, about 5 minutes.
- Add the onion and garlic. Season with salt and cook until softened, about 3 minutes.
- Add the chopped tomatoes, lemon zest, paprika, cumin, corainder, and chili flakes. Season with salt and stir until well combined. Reduce heat to a light simmer.
- Add the chickpeas and feta. Season beans with salt, and stir until well combined.
- Reduce heat to medium.
- Break one egg at a time over the tomato sauce.
- Cover the pot and leave it untouched for five minutes. Remove the pot from the heat.
- This cooking method should give you the perfect egg: cooked whites and a runny yoke that will melt into the sauce when you break into it with a fork.
- Tranfer some tomato sauce, topped with one egg, into a serving bowl. Top with fresh chopped chives and cilantro (or substitute parsley). Also top with a bit more feta if you’d like.
- This chackchouka dish is similar to a hearty sauce. Serve it while it’s still hot with your favorite bread for dipping. (My favorite with this chackcouka recipe is frozen garlic bread, warm and cripy from the oven.)