Ingredients
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For the egg mixture:
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1/2 cup vegetable broth (preferably homemade) or water
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2 teaspoons tomato paste
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1 tablespoon olive oil
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Salt and pepper to taste
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For the shakshuka base:
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1 large onion, thinly sliced
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2 cloves garlic, minced
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1 can (15 ounces) chickpeas, drained and rinsed
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1 small bell pepper, seeded and finely chopped
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1 large handful fresh spinach, roughly chopped
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2 medium ripe tomatoes, cored and finely chopped
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2 teaspoons harissa paste (optional)
Directions
Subtitle: A Deliciously Hearty Vegetarian Breakfast from North Africa
Ingredients:
For the egg mixture:
1/2 cup vegetable broth (preferably homemade) or water
2 teaspoons tomato paste
1 tablespoon olive oil
Salt and pepper to taste
For the shakshuka base:
1 large onion, thinly sliced
2 cloves garlic, minced
1 can (15 ounces) chickpeas, drained and rinsed
1 small bell pepper, seeded and finely chopped
1 large handful fresh spinach, roughly chopped
2 medium ripe tomatoes, cored and finely chopped
2 teaspoons harissa paste (optional)
Instructions:
Day 1: Prepare the egg mixture. In a mixing bowl, whisk together the vegetable broth, tomato paste, olive oil, salt, and pepper until well combined. Set aside.
Day 2: Make the shakshuka base. Heat a large skillet over medium heat and add the onions. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook for another minute.
Day 3: Stir in the remaining shakshuka ingredients. Pour in the egg mixture and increase the heat to medium-high. Bring the mixture to a simmer and let cook uncovered for 3-5 minutes, or until the edges start to set but the center remains liquid.
Day 4: Reduce the heat and gently poke the eggs with a spoon to create desired design. Cover the pan and continue cooking for 2-3 more minutes, or until the eggs are cooked to your liking. Remove from heat and sprinkle with chopped parsley.
Serve hot alongside pita bread or crackers. Enjoy!
Note: If you’d like a spicier shakshuka, feel free to adjust the amount of harissa paste used.
