Cabbage and Pepper Chakchoukah Recipe (2024)

In making this I added some chickpeas which added a nice contrast in texture. Second time around I added some sausages which was a really tasty addition. Next time around i'll be trying this with the addition of chicken. I really loved this way to use up cabbage!

I understand the role of the tomato in this recipe, yet I think that it could do with a smaller amount (perhaps one 15-oz can), and with only one chili pepper. If you add a full 28-oz can the tomato will bury the spices, especially the caraway and the cabbage. It's still a satisfying recipe, but if I were to do it again, I'd cut down on the tomato.

An excellent one dish veggie meal. Really substantial. I skipped the caraway. I like the Melissa version of shakshuka very much, and I used her addition of feta cheese on top of this, too.

This recipe has become a staple meal in my house. It is killer. I don’t change a thing. It’s hearty and flavorful and comforting, like all good peasant food should be. It is also a sort of stone soup - cheap ingredients magically transformed into something incredible. Wish I had this around when I was still 20yrs old and flat broke.

I added pesto on top and it was divine !!!!!

The cabbage gives it more body than a normal shakshouka so highly recommend!

This is delicious! I used fennel seed instead of caraway (what I had), red cabbage, cut the tomatoes by half, and added some fresh cut okra when adding the (poblano instead of bell) peppers (highly recommend both changes!). I had 2 serranos and 2 jalapeños from my garden and used the full 2 teaspoons of harissa and this wasn’t two spicy for us (but we do love spicy foods). Spanish fried the eggs separately. This dish will definitely be in our brunch rotation! Yum.

The flavor on this is delicious but the heat is too much. Had 1 jalapeño 1 poblano and 2 tsp harissa and it’s quite hot.

This was great! Hearty and versatile dish that could be made for breakfast, lunch, or dinner.Alterations:- Didn't have chiles or caraway, so I omitted those- Used ground cumin and coriander and dried parsley (less to make up for the fact that they weren't seeds and herbs weren't fresh)- Added black beans (only slightly drained) with the tomatoes for a more filling and thicker meal- Added cheese to half of it to see how it was (it was good)

Perfect for the spice lover in your life. Herbal and hearty for those who can handle the heat. Like some others in the comments, I preferred it with half the tomatoes. Would easily accommodate some leftover poultry or sausage.

This recipe has become a staple meal in my house. It is killer. I don’t change a thing. It’s hearty and flavorful and comforting, like all good peasant food should be. It is also a sort of stone soup - cheap ingredients magically transformed into something incredible. Wish I had this around when I was still 20yrs old and flat broke.

This was delicious. Used a jar of red sauce rather than tomatoes, so it would cook more quickly. The cabbage was really a good addition.

Easily uses a lot of cabbage. I added a spicy sausage after cooking onions. Freezable w/o egg. Double harissa and skip jalapeño. Sprinkle with dukkah

I understand the role of the tomato in this recipe, yet I think that it could do with a smaller amount (perhaps one 15-oz can), and with only one chili pepper. If you add a full 28-oz can the tomato will bury the spices, especially the caraway and the cabbage. It's still a satisfying recipe, but if I were to do it again, I'd cut down on the tomato.

Thoroughly enjoyed this. As I am planning to serve this to a big crowd of 28, I divided recipe into individual ramekins, drizzled with extra olive oil and Parmesan, then shirred eggs in oven--easier to serve than if eggs were poached.

Much prefer the Israeli/Mideastern version without cabbage (great recipe on this site). And jalapenos (!?!?!). Also, normally harissa is served alongside a dish and people can add according to spiciness desired. The cilantro was nice. WOn't make again although I support all the veggies included.

I thought I would leave out the poached eggs but decided last minute to include them. WOW! They were excellent and made this dish all the better. Couldn't imagine leaving them out now! I loved the heat -- but I live in New Mexico.

Swapped the cabbage for two small, yellow (round) zucchini cut across the grain, still adhering to the recipe’s timing. Also substituted the caraway for fennel, toasted. Instead of adding the spices piecemeal, I opted to grind them with a mortar and pestle all together and add them in one mixture. Shishido peppers (on the larger side, with seeds) worked in place of the chilis suggested and added just the right amount of bite. Can also add a few green onions, diced, to the very end for extra zest

In making this I added some chickpeas which added a nice contrast in texture. Second time around I added some sausages which was a really tasty addition. Next time around i'll be trying this with the addition of chicken. I really loved this way to use up cabbage!