Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Seasonal, Soy-Free, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Recipe Inspired by Moroccan Cuisine
Description: This delicious shakshuka combines all the flavors of North African cuisine without any animal products. It’s perfect for breakfast, brunch, lunch, dinner, or even as a snack!
Ingredients (Yield: 4 Servings):
For the crusty bread:
* 2 large eggs
* 1/2 teaspoon salt, plus more to taste
* Freshly ground black pepper, to taste
* 1 small onion, thinly sliced
* 1 red bell pepper, seeded and thinly sliced
* 1 can (15 ounces) chickpeas, drained and rinsed
* 1 tablespoon tomato paste
* 1 (28-ounce) can whole peeled tomatoes, preferably fire-roasted, chopped and juices reserved
* 1/4 cup water
* 1/4 cup dry white wine, optional
* 1/4 cup fresh cilantro leaves, roughly chopped
* 1/4 cup fresh parsley leaves, roughly chopped
* 1/4 cup pitted dates, chopped
* 1/2 teaspoon ground cumin
* Pinch of smoked paprika
* Pinch of cayenne pepper, or more to taste
Instructions:
1. Preheat your oven to 400°F.
2. For the crusty bread: In a medium bowl, whisk together the eggs and 1/2 teaspoon salt until well combined. Add the flour and stir gently to combine.
3. Heat a large nonstick skillet over medium heat until hot. Add the egg mixture and cook, using a spatula to form large curds. Cook for about 2 minutes, until the edges begin to set but the center is still runny. Transfer the egg mixture to a baking sheet lined with paper towels to absorb excess oil. Sprinkle with salt and repeat with remaining batter.
For the shakshuka sauce:
1. Meanwhile, in a blender or food processor, combine the drained chickpeas, tomato paste, chopped tomatoes including their juices, water, wine if using, cilantro, parsley, dates, cumin, smoked paprika, and cayenne pepper. Puree until smooth.
To assemble and cook the shakshuka:
1. Heat another large nonstick skillet over medium-high heat. Pour in enough oil from the prepared egg mixture to lightly coat the bottom of the pan. Once hot, pour in the shakshuka sauce and reduce the heat to low. Simmer, uncovered, for about 10 minutes, until thickened.
2. Remove the pan from the heat and crack the eggs into the sauce. Cover the pan with a lid and let the eggs poach in the sauce for about 5 minutes, until the whites are set and the yolks reach desired doneness. Alternatively, you can cook the eggs separately and then top the shakshuka with them just before serving.
Serve immediately, garnished with fresh herbs, additional dates, and crusty bread. Enjoy!
Steps
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1
Done
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Preheat your oven to 400°F. |
|
2
Done
|
For the crusty bread: In a medium bowl, whisk together the eggs and 1/2 teaspoon salt until well combined. Add the flour and stir gently to combine. |
|
3
Done
|
Heat a large nonstick skillet over medium heat until hot. Add the egg mixture and cook, using a spatula to form large curds. Cook for about 2 minutes, until the edges begin to set but the center is still runny. Transfer the egg mixture to a baking sheet lined with paper towels to absorb excess oil. Sprinkle with salt and repeat with remaining batter. |
|
4
Done
|
Meanwhile, in a blender or food processor, combine the drained chickpeas, tomato paste, chopped tomatoes including their juices, water, wine if using, cilantro, parsley, dates, cumin, smoked paprika, and cayenne pepper. Puree until smooth. |
|
5
Done
|
Heat another large nonstick skillet over medium-high heat. Pour in enough oil from the prepared egg mixture to lightly coat the bottom of the pan. Once hot, pour in the shakshuka sauce and reduce the heat to low. Simmer, uncovered, for about 10 minutes, until thickened. |
|
6
Done
|
Remove the pan from the heat and crack the eggs into the sauce. Cover the pan with a lid and let the eggs poach in the sauce for about 5 minutes, until the whites are set and the yolks reach desired doneness. Alternatively, you can cook the eggs separately and then top the shakshuka with them just before serving. |
