Ingredients
-
For the base:
-
1 medium onion, chopped (optional)
-
1 red bell pepper, cored and sliced
-
1 can (15 oz/425 ml) no-salt-added diced tomatoes
-
1/2 teaspoon ground cumin
-
Pinch of paprika
-
Salt and freshly ground black pepper, to taste
-
1 cup water
-
1/4 cup (60 ml) unsweetened almond milk
-
1 tablespoon lemon juice (fresh or bottled)
-
For the topping:
-
4 large eggs
-
1 clove garlic, minced
-
1 small handful of fresh parsley, roughly chopped
Directions
Sub_Title: A Deliciously Savory and Nourishing Vegan Breakfast Recipe
Description: This vegan shakshuka is packed with flavor from the sweetness of roasted sweet potatoes, protein-rich chickpeas, and hearty whole grains. It’s also incredibly easy to make!
Ingredients:
For the base:
1 medium onion, chopped (optional)
1 red bell pepper, cored and sliced
1 can (15 oz/425 ml) no-salt-added diced tomatoes
1/2 teaspoon ground cumin
Pinch of paprika
Salt and freshly ground black pepper, to taste
1 cup water
1/4 cup (60 ml) unsweetened almond milk
1 tablespoon lemon juice (fresh or bottled)
For the topping:
4 large eggs
1 clove garlic, minced
1 small handful of fresh parsley, roughly chopped
Instructions:
Step 1: In a large skillet over medium heat, sauté the onions and bell peppers with a drizzle of olive oil until they are tender and lightly browned. Add the cumin, paprika, salt, and pepper, and stir well. Cook for another minute.
Step 2: Stir in the diced tomatoes, sugar, vinegar, and water. Bring the mixture to a simmer and cook for about 10 minutes, uncovered. Reduce the heat to low and let it simmer while you prepare the rest of the ingredients.
Step 3: Preheat your broiler to high. Meanwhile, place the sweet potato cubes in a microwave-safe bowl and cover them with plastic wrap. Microwave on high for about 5 minutes, or until they are tender when pierced with a fork. Drain any excess liquid using a paper towel.
Step 4: Pour the contents of the skillet into a blender along with the remaining ingredients except for the eggs, potatoes, and parsley. Blend until smooth and creamy.
Step 5: Pour the sauce back into the same skillet and arrange the potatoes evenly on top. Place the pan under the broiler for 5-8 minutes, or until the edges of the potatoes begin to turn golden brown.
Step 6: Make four wells in the sauce and carefully crack one egg into each hole. Sprinkle with the minced garlic and parsley. Season with additional salt and pepper if desired.
Step 7: Broil for another 2-3 minutes, or until the whites are set and the yolks are cooked to your liking. Be careful not to overcook as the yolks may continue to cook after removing from the heat.
Serving suggestion: Serve immediately garnished with more parsley and enjoy with crusty bread or pita wedges for dipping.
Difficulty level: Easy
Nutrition Facts per serving (without sides):
Calories: 313kcal | Carbohydrates: 50g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 484mg | Fiber: 10g | Sugar: 7g
Total Time: Prep + Cook = 25 minutes
Steps
|
1
Done
|
Step 1: In a large skillet over medium heat, sauté the onions and bell peppers with a drizzle of olive oil until they are tender and lightly browned. Add the cumin, paprika, salt, and pepper, and stir well. Cook for another minute. |
|
2
Done
|
Step 2: Stir in the diced tomatoes, sugar, vinegar, and water. Bring the mixture to a simmer and cook for about 10 minutes, uncovered. Reduce the heat to low and let it simmer while you prepare the rest of the ingredients. |
|
3
Done
|
Step 3: Preheat your broiler to high. Meanwhile, place the sweet potato cubes in a microwave-safe bowl and cover them with plastic wrap. Microwave on high for about 5 minutes, or until they are tender when pierced with a fork. Drain any excess liquid using a paper towel. |
|
4
Done
|
Step 4: Pour the contents of the skillet into a blender along with the remaining ingredients except for the eggs, potatoes, and parsley. Blend until smooth and creamy. |
|
5
Done
|
Step 5: Pour the sauce back into the same skillet and arrange the potatoes evenly on top. Place the pan under the broiler for 5-8 minutes, or until the edges of the potatoes begin to turn golden brown. |
|
6
Done
|
Step 6: Make four wells in the sauce and carefully crack one egg into each hole. Sprinkle with the minced garlic and parsley. Season with additional salt and pepper if desired. |
|
7
Done
|
Step 7: Broil for another 2-3 minutes, or until the whites are set and the yolks are cooked to your liking. Be careful not to overcook as the yolks may continue to cook after removing from the heat. |
-400x400.png)
