Chakchouka ( Cooked Vegetables With Eggs) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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At a small kosher restaurant the menu read Chakchouka. When we asked what it was we were told by the Israeli owner that it was a common breakfast or lunch meal. Of course we had to try it. Very good, spicy, yet tasty. I wrote down the bare essentials of the recipe on a napkin and then tried it at home. Ingredients:
2 tablespoons olive oil |
2 onions, chopped |
2 green bell peppers, diced |
2 red chili peppers, seeded and diced |
4 large tomatoes, chopped |
3 medium potatoes, peeled and cut into chunks |
1 1/2 cups water |
4 eggs |
salt & freshly ground black pepper |
Directions:
1. Heat oil in a skillet on medium heat.
2. Add onions, bell pepper, red chillies, tomatoes and potatoes.
3. Saute vegetables in olive oil for a few minutes.
4. Add water, salt and pepper.
5. Cover and simmer on low heat for 25 to 30 minutes.
6. Break 4 eggs into the pan; spaced so that they do not touch each other.
7. Cover and continue to simmer 4 to 5 minutes, until eggs are cooked.
8. Serve with bread.
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