Chakchouka

Servings: 2  ·  Prep: 7 min  ·  Cook: 31 min

Ingredients

• 4 Tomatoes
• 2 tablespoons vegetable broth
• 1 Diced Onion
• 1 sliced Red Pepper
• 1 sliced Green Pepper
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• ¾ teaspoon Salt
• ½ teaspoon Chili Powder
• 4 flax egg

Method

1. Prep: mix 1 Tbsp ground flax + 3 Tbsp water, rest 5 min.
2. In a large cast iron skillet or sauté pan with a lid, heat vegetable broth over medium high heat.
3. Add the onion and sauté for 2-3 minutes, until softened.
4. Add the peppers and garlic, and sauté for an additional 3-5 minutes.
5. Add the tomatoes, cumin, paprika, salt, and chili powder.
6. Mix well and bring the mixture to a simmer.
7. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg.
8. Crack one egg into each of the craters.
9. Cover the skillet and simmer for 5-7 minutes, until the flax egg have set.
10. Serve immediately with crusty bread or pita.

Adapted from TheMealDB