Best 3 Cabbage And Pepper Chakchoukah Recipes

**Tantalize your taste buds with Chakchouka, a Flavorful Journey Through North African and Middle Eastern Cuisines:**

Embark on a culinary adventure with Chakchouka, a vibrant and versatile dish that captures the essence of North African and Middle Eastern flavors. This delectable one-pan meal, traditionally prepared in a tagine or skillet, showcases a symphony of fresh vegetables, aromatic spices, and perfectly poached eggs, all simmering together in a rich and flavorful sauce. Discover a treasure trove of Chakchouka recipes within this article, each offering unique variations that cater to diverse preferences and dietary choices. From the classic Tunisian Chakchouka, featuring a medley of tomatoes, peppers, onions, and garlic, to the hearty Algerian Chakchouka, brimming with succulent lamb or beef, this collection promises an explosion of flavors in every bite. Vegetarian enthusiasts will delight in the vibrant Moroccan Chakchouka, where vegetables take center stage, while those seeking a spicy kick can explore the fiery delights of the Libyan Chakchouka, infused with the heat of chili peppers. Unleash your culinary creativity and delve into the diverse world of Chakchouka, a dish that promises a satisfying and unforgettable dining experience.

Here are our top 3 tried and tested recipes!

CABBAGE AND PEPPER CHAKCHOUKAH

Cabbage and Pepper Chakchoukah image

This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah. In this version, cabbage is substituted for some of the peppers in the traditional version.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, weekday, appetizer, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 16

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 jalapeños, 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

Steps:

Heat oil over medium heat in a large heavy casserole or skillet, or in an earthenware casserole set on a flame tamer. Add the onion and cook, stirring often, until golden, about 10 minutes. If they begin to stick to the pan add a generous pinch of salt. Add another generous pinch of salt and the peppers and cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the cabbage, chiles, coriander seeds, cumin and caraway and cook, stirring, until cabbage has wilted, about 5 minutes. Stir in the harissa or cayenne, salt and pepper, stir together and add the tomatoes. 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. Stir in all but 2 teaspoons of the parsley or cilantro, taste and adjust seasonings.
With the back of your spoon, make 6 depressions in the vegetables. Break an egg into each depression. Cover and cook for 5 to 6 minutes, until the eggs are set. Sprinkle the eggs with salt, pepper and the remaining parsley and serve.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 7 grams, TransFat 0 grams

FRIED CABBAGE WITH CARROTS AND PEPPERS

Fried Cabbage with Carrots and Peppers image

Cabbage is a staple in Gullah cooking, and there's so much more you can do with it than just coleslaw. This simple sauteed cabbage dish is one of my favorite ways to prepare the vegetable, and it's great with just about any protein. Better yet, it's a great dish to serve a large crowd.

Provided by Kardea Brown

Categories side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 slices bacon, chopped
Cooking oil, as needed
1 medium onion, sliced (1 1/2 cups)
1 large carrot, julienned (1 cup)
1 medium red bell pepper, sliced (1 cup)
1 yellow bell pepper, sliced (1 cup)
1 large head green cabbage (about 3 pounds), roughly chopped (12 cups)
1 clove garlic, minced
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper

Steps:

Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

SWEET PEPPER CABBAGE SLAW

Sweet Pepper Cabbage Slaw image

A simple cooked dressing and red pepper give this cabbage mixture a delightful sweet flavor. It's perfect for parties and pairs well with any grilled meat. -Jackie Deibert, Klingerstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 cup sugar
1/2 cup water
1/4 cup cider vinegar
1/4 cup olive oil
10 cups shredded cabbage
2 medium sweet red peppers, chopped

Steps:

For dressing, place sugar, water and vinegar in a small saucepan; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 5 minutes. Cool completely. Stir in oil., To serve, place vegetables in a large bowl. Add dressing; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

Choose fresh, firm vegetables: The quality of your vegetables will greatly impact the flavor of your chakchouka. Look for cabbages that are heavy for their size and have tightly packed leaves. Peppers should be firm and brightly colored.
Use a variety of spices: Chakchouka is a flavorful dish that can be made with a variety of spices. Common spices used in chakchouka include cumin, paprika, chili powder, and coriander. You can also add other spices to taste, such as garlic powder, onion powder, or cayenne pepper.
Don't overcrowd the pan: When cooking chakchouka, it is important to not overcrowd the pan. This will prevent the vegetables from cooking evenly and will make it more difficult to get a good sear on the eggs.
Cook the eggs until they are set: The eggs in chakchouka should be cooked until they are set, but not overcooked. Overcooked eggs will become tough and rubbery.
Serve with bread or pita: Chakchouka is traditionally served with bread or pita. This allows you to soak up all of the delicious sauce.

Conclusion:

Chakchouka is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and is also a healthy and affordable meal. With its vibrant colors and flavors, chakchouka is sure to be a hit with your family and friends.