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Chakchouka ( Cooked Vegetables With Eggs)

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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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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