Ingredients
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For the Shakshuka:
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2 large tomatoes, chopped (about 1 cup)
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1 bell pepper, cored and diced (about 1/2 cup)
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1 small onion, quartered (about 1/4 cup)
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1 clove garlic, minced
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1 tablespoon extra virgin olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
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1/4 cup vegetable broth
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1 can (14.5 ounces) diced tomatoes, drained (reserve the juice)
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1/4 cup water
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For the Sweet Potato Hash:
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2 medium sweet potatoes, peeled and cubed (about 2 cups)
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1/4 cup unsweetened almond milk
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1 tablespoon extra virgin olive oil
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1/4 teaspoon sea salt
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Freshly ground black pepper
Directions
Subtitle: A Savory and Satisfying Vegetarian Breakfast Recipe Inspired by North African Cuisine
Description: This hearty shakshuka gets its bold flavor from spices like cumin, paprika, and harissa paste. Serve it with crispy sweet potato hash for a complete meal that’s both filling and nutritious!
Ingredients:
For the Shakshuka:
• 2 large tomatoes, chopped (about 1 cup)
• 1 bell pepper, cored and diced (about 1/2 cup)
• 1 small onion, quartered (about 1/4 cup)
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth
• 1 can (14.5 ounces) diced tomatoes, drained (reserve the juice)
• 1/4 cup water
For the Sweet Potato Hash:
• 2 medium sweet potatoes, peeled and cubed (about 2 cups)
• 1/4 cup unsweetened almond milk
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• Freshly ground black pepper
Instructions:
1. For the Shakshuka: Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, warm the oil. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Sprinkle the cumin, paprika, coriander, turmeric, salt, and pepper over the mixture. Cook for 2 more minutes, stirring constantly.
4. Pour in the vegetable broth and reserved tomato juice. Bring the liquid to a simmer.
5. Add the diced tomatoes, sugar, and water to the pan. Reduce the heat to low and let the mixture simmer uncovered for about 10 minutes.
6. Meanwhile, prepare the sweet potato hash: Combine the sweet potatoes, almond milk, olive oil, and salt in a mixing bowl. Use a fork to mash the sweet potatoes into chunky pieces.
7. Transfer the shakshuka to a baking dish and top each serving with a generous portion of sweet potato hash. Bake for 10-15 minutes, or until the sweet potatoes are golden brown and crispy.
Serve hot and enjoy!
Note: You can use store-bought harissa paste if you prefer a milder flavor. Just be sure to adjust the amount according to your taste buds.
Steps
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1
Done
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For the Shakshuka: Preheat your oven to 400°F (200°C). |
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2
Done
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In a large skillet over medium heat, warm the oil. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute. |
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3
Done
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Sprinkle the cumin, paprika, coriander, turmeric, salt, and pepper over the mixture. Cook for 2 more minutes, stirring constantly. |
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4
Done
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Pour in the vegetable broth and reserved tomato juice. Bring the liquid to a simmer. |
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5
Done
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Add the diced tomatoes, sugar, and water to the pan. Reduce the heat to low and let the mixture simmer uncovered for about 10 minutes. |
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6
Done
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Meanwhile, prepare the sweet potato hash: Combine the sweet potatoes, almond milk, olive oil, and salt in a mixing bowl. Use a fork to mash the sweet potatoes into chunky pieces. |
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7
Done
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Transfer the shakshuka to a baking dish and top each serving with a generous portion of sweet potato hash. Bake for 10-15 minutes, or until the sweet potatoes are golden brown and crispy. |
