Ingredients
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For the shakshuka base (makes about 4 servings):
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1 can (14.5 oz) diced tomatoes, preferably fire-roasted and drained
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1/2 cup water, plus more as needed
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1 tablespoon lemon juice
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Salt and pepper to taste
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For the croutons (makes about 4 servings):
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1 can (15 oz) chickpeas, drained and rinsed
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1/4 cup gluten-free breadcrumbs
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1 tablespoon chopped fresh parsley
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1 teaspoon smoked paprika
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Salt and pepper to taste
Directions
Subtitle: A hearty vegetarian breakfast inspired by authentic Egyptian cuisine.
Description: This budget-friendly, high-fiber, kid-friendly, low-carb, nut-free, oil-free, vegan, whole foods plant-based recipe features fermented tomatoes, gluten-free chickpea flour croutons, and seasonal spinach. It’s perfect for busy mornings!
Ingredients:
For the shakshuka base (makes about 4 servings):
* 1 can (14.5 oz) diced tomatoes, preferably fire-roasted and drained
* 1/2 cup water, plus more as needed
* 1 medium onion, thinly sliced
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1 tablespoon lemon juice
* Salt and pepper to taste
For the croutons (makes about 4 servings):
* 1 can (15 oz) chickpeas, drained and rinsed
* 1/4 cup gluten-free breadcrumbs
* 1 tablespoon chopped fresh parsley
* 1 teaspoon smoked paprika
* Salt and pepper to taste
Instructions:
Step 1: Prepare the shakshuka base. In a large saucepan over medium heat, combine the diced tomatoes, water, onion, garlic, cumin, paprika, and lemon juice. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let cook for about 15 minutes, until the onions are softened and the liquid has thickened slightly. Stir in additional water if desired.
Step 2: Make the croutons. Preheat the oven to 400°F (200°C). In a bowl, toss together the chickpeas, breadcrumbs, parsley, and smoked paprika. Add salt and pepper to taste. Place the crouton mixture on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until golden brown.
Step 3: Assemble the shakshuka. In individual serving bowls or a large skillet, pour in enough of the hot shakshuka sauce to cover the bottom of each bowl or skillet. Crack an egg into the center of each bowl or skillet. Sprinkle the croutons evenly over the top of the eggs. Cover each bowl or skillet with a lid or foil and cook for about 5 minutes, or until the whites are set and the yolks are cooked to your desired doneness. Serve immediately.
Note: If you would like a runnier yolk, remove the lid or foil earlier during cooking.
Steps
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1
Done
|
Step 1: Prepare the shakshuka base. In a large saucepan over medium heat, combine the diced tomatoes, water, onion, garlic, cumin, paprika, and lemon juice. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let cook for about 15 minutes, until the onions are softened and the liquid has thickened slightly. Stir in additional water if desired. |
|
2
Done
|
Step 2: Make the croutons. Preheat the oven to 400°F (200°C). In a bowl, toss together the chickpeas, breadcrumbs, parsley, and smoked paprika. Add salt and pepper to taste. Place the crouton mixture on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until golden brown. |
|
3
Done
|
Step 3: Assemble the shakshuka. In individual serving bowls or a large skillet, pour in enough of the hot shakshuka sauce to cover the bottom of each bowl or skillet. Crack an egg into the center of each bowl or skillet. Sprinkle the croutons evenly over the top of the eggs. Cover each bowl or skillet with a lid or foil and cook for about 5 minutes, or until the whites are set and the yolks are cooked to your desired doneness. Serve immediately. |
