for Chachouka
For Chachoukan is a side dish that serves 4. For $1.74 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 299 calories, 12g of protein, and 22g of fat per serving. If you have canned tomatoes, saffron, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 1951 foodies and cooks. It is brought to you by Healthy Green Kitchen. Overall, this recipe earns a pretty good spoonacular score of 78%. Similar recipes include .
Servings: 4
Ingredients:
*1 (14-ounce/400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead)
*1 teaspoon cumin seeds
*4 large eggs, preferably farm-fresh, pastured eggs
*Crumbled feta cheese, for serving (optional...this was my addition to the recipe)
*1 clove garlic, crushed
*3 tablespoons olive oil
*1 large onion, halved and thinly sliced
*1 red bell pepper, cored, seeded, and thinly sliced
*A pinch of saffron strands
*Sea salt and freshly ground black pepper
*½ teaspoon hot smoked paprika
*1 yellow bell pepper, cored, seeded, and thinly sliced
Equipment:
frying pan
oven
baking pan
Cooking instruction summary:
1. Heat the olive oil in a large, preferably ovenproof, frying pan over a medium heat. Add the cumin seeds and let them fry gently for a couple of minutes. Add the onion and cook gently for 8–10 minutes, or until soft and golden.2. Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika, crumble in the saffron, then add the tomatoes with their juice and some salt and pepper. Cook gently, stirring from time to time, for 10–15 minutes. Preheat the oven to 350°F/180°C.3. Taste the mixture and adjust the seasoning if necessary. If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. Make 4 hollows in the surface and carefully break an egg into each one. Sprinkle with salt and pepper. Bake for 10–12 minutes, until the egg white is set and the yolk still runny. (I garnished mine with a bit of crumbled feta, which I strongly recommend.)
Step by step:
1. Heat the olive oil in a large, preferably ovenproof, frying pan over a medium heat.
2. Add the cumin seeds and let them fry gently for a couple of minutes.
3. Add the onion and cook gently for 8–10 minutes, or until soft and golden.
4. Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted.
5. Add the paprika, crumble in the saffron, then add the tomatoes with their juice and some salt and pepper. Cook gently, stirring from time to time, for 10–15 minutes. Preheat the oven to 350°F/180°C.
6. Taste the mixture and adjust the seasoning if necessary. If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. Make 4 hollows in the surface and carefully break an egg into each one. Sprinkle with salt and pepper.
7. Bake for 10–12 minutes, until the egg white is set and the yolk still runny. (I garnished mine with a bit of crumbled feta, which I strongly recommend.)
Nutrition Information:
covered percent of daily need
