Cabbage And Pepper Chakchoukah Recipes

FRIED CABBAGE WITH CARROTS AND PEPPERS

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.

CABBAGE AND PEPPER CHAKCHOUKAH

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.