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!
- 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
- 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.)
Keywords: one pot, vegetarian, meatless meal, chakchouka, chickpeas, feta, eggs, breakfast, healthy, easy