Chakhchoukha

Per serving

Calories

420

Protein

16 g

Carbs

48 g

Fat

18 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron32%
• Vitamin D5%
• B1223%
• Zinc23%
• Magnesium19%
• Omega-312%
• Vitamin C31%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 200 g Flatbread (khobz)
• 400 g Canned tomatoes
• 150 g Zucchini
• 100 g Carrots
• 2 Garlic cloves
• 2 tbsp Vegetable oil
• 400 ml Chicken stock (or vegetable)
• 2 whole Eggs

Method

1. 1

   Dice zucchini and carrots into 1cm pieces. Mince garlic. Tear flatbread into roughly 3cm pieces.

2. 2

   Heat oil in a large pot over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add diced carrots and zucchini, cook for 5 minutes until slightly softened.

3. 3

   Pour in canned tomatoes (with juice) and stock. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until vegetables are tender.

4. 4

   Gently stir torn flatbread pieces into the simmering broth. Be careful not to break them up too much. Continue simmering for 8 minutes until bread softens and absorbs the broth.

5. 5

   Create two small wells in the stew and crack an egg into each. Cover the pot and cook for 4 minutes until egg whites are set but yolks remain soft. Serve immediately in deep bowls.