Optimized Chakchouka
A generous chakchouka with peppers, sweet potato and poached eggs, rich in antioxidants and naturally anti-inflammatory.
4 servings· 20 min· lunch
Benefits
- • Provides stable energy thanks to sweet potato and wholemeal bread
- • Rich in fiber for digestion and satiety
- • Rich in antioxidants thanks to tomatoes and peppers
- • Anti-inflammatory effect thanks to olive oil, garlic and spices
- • Supports digestion with cumin and spices
- • Favors satiety thanks to fiber and lipids
- • Vegetables provide vitamins and minerals
- • Helps stabilize blood sugar levels at mealtime
- • A complete and balanced dish
- • A comforting and nourishing meal
Preparation
Ingredients
- • 4 eggs
- • 4 sweet potatoes, diced
- • 4 red peppers, cut into strips
- • 4 yellow peppers, cut into strips
- • 4 sliced red onion
- • 1 clove garlic, minced
- • 800 grams fresh or canned crushed tomatoes
- • 4 teaspoons paprika
- • 4 teaspoons cumin
- • extra virgin olive oil
- • salt and pepper to taste
- • a small chilli pepper, fresh or flaked
- • a little crumbled feta or goat's cheese
- • fresh parsley or coriander for garnish
- • 1 slice wholemeal or sourdough bread
Method
- 1.Chauffez olive oil in a frying pan over medium heat
- 2.Add the onion and garlic and sauté until transparent
- 3.Stir in the peppers and diced sweet potato, and cook until tender, about 5-10 minutes
- 4.Add the chopped tomatoes, paprika, cumin, salt and pepper
- 5.Simmer the mixture for about 10 minutes, until the sauce thickens slightly
- 6.Make two wells in the sauce and crack an egg into each one. Cover the pan and cook until the whites are set but the yolks remain runny
- 7.Sprinkle with crumbled feta or goat cheese, add fresh herbs and serve with a slice of wholemeal bread for a complete and balanced meal