Ingredients
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For the crust:
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2 cans (15 oz each) drained and rinsed chickpeas
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2 tablespoons fresh parsley, chopped
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2 tablespoons fresh cilantro leaves, chopped
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2 teaspoons smoked paprika
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2 teaspoons ground cumin
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½ teaspoon salt, divided
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¼ teaspoon black pepper, divided
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For the shakshuka:
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2 large ripe tomatoes, roughly chopped
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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½ green bell pepper, seeded and thinly sliced
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½ red bell pepper, seeded and thinly sliced
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1 (28-ounce) can diced tomatoes, hand-crushed or regular
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2 teaspoons harissa paste (store-bought or homemade)
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1 teaspoon sugar
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1 teaspoon balsamic vinegar
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½ teaspoon salt, divided
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¼ teaspoon black pepper, divided
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Pinch of saffron threads
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Optional garnish:
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Crumbled vegan feta cheese (such as Sheehan's Craft No Cheese)
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Sour cream or Greek yogurt
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Chopped fresh herbs like parsley and cilantro
Directions
Sub_Title: A flavorful breakfast treat from North Africa that’s perfect for any meal!
Description: This one-pan wonder combines juicy tomatoes, sweet bell peppers, and aromatic spices to create a hearty vegetable stew known as shakshuka. Topped with crispy chickpea croutons and tangy feta cheese (optional), it makes for a satisfying and filling meal any time of day!
Ingredients:
For the crust:
2 cans (15 oz each) drained and rinsed chickpeas
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro leaves, chopped
2 teaspoons smoked paprika
2 teaspoons ground cumin
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
For the shakshuka:
2 large ripe tomatoes, roughly chopped
1 medium onion, thinly sliced
2 cloves garlic, minced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
1 (28-ounce) can diced tomatoes, hand-crushed or regular
2 teaspoons harissa paste (store-bought or homemade)
1 teaspoon sugar
1 teaspoon balsamic vinegar
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
Pinch of saffron threads
Optional garnish:
Crumbled vegan feta cheese (such as Sheehan’s Craft No Cheese)
Sour cream or Greek yogurt
Chopped fresh herbs like parsley and cilantro
Instructions:
To prepare the crust:
1. Preheat your air fryer to 350°F or stovetop to low heat.
2. In a food processor or high-speed blender, combine the chickpeas, parsley, cilantro, smoked paprika, cumin, salt, and black pepper. Process until the mixture forms a coarse meal. You may need to scrape down the sides of the bowl once.
3. Transfer the mixture to a mixing bowl and stir in the chia seeds. Set aside.
To assemble the shakshuka:
1. In a large nonstick skillet over medium-high heat, warm 2 tablespoons of oil. Add the onions and cook until softened and translucent, about 5 minutes. Stir occasionally.
2. Add the garlic and cook for another minute before adding the green and red bell peppers. Cook for 3-4 minutes more, stirring frequently.
3. Pour in the canned tomatoes, harissa paste, brown sugar, balsamic vinegar, and half of the salt and pepper. Simmer uncovered for 10 minutes.
4. Make four wells in the sauce using a spoon or ladle. Crack an egg into each well. Sprinkle the remaining salt and pepper over the eggs.
5. Cover the pan and reduce the heat to low. Let simmer for 5-7 minutes, or until the whites are set and the yolks reach desired doneness. Be careful not to overcook the eggs.
To serve:
1. Meanwhile, place the crust mixture onto a plate or shallow dish. Heat either your air fryer or stove top to 350°F.
2. Place the prepared pita bread slices in the hot air fryer basket or on a heated skillet. Toast until golden brown and crispy, about 2-3 minutes per side. Alternatively, you can also bake them in the oven for 5-7 minutes or until crispy.
3. Divide the shakshuka among four serving plates or bowls. Top with crispy chickpea crust, feta cheese (if using), and fresh herbs. Serve immediately.
Note: If you prefer a softer yolk, cover the pan during the last few minutes of cooking instead of removing the lid.
Steps
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1
Done
|
Preheat your air fryer to 350°F or stovetop to low heat. |
|
2
Done
|
In a food processor or high-speed blender, combine the chickpeas, parsley, cilantro, smoked paprika, cumin, salt, and black pepper. Process until the mixture forms a coarse meal. You may need to scrape down the sides of the bowl once. |
|
3
Done
|
Transfer the mixture to a mixing bowl and stir in the chia seeds. Set aside. |
|
4
Done
|
In a large nonstick skillet over medium-high heat, warm 2 tablespoons of oil. Add the onions and cook until softened and translucent, about 5 minutes. Stir occasionally. |
|
5
Done
|
Add the garlic and cook for another minute before adding the green and red bell peppers. Cook for 3-4 minutes more, stirring frequently. |
|
6
Done
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Pour in the canned tomatoes, harissa paste, brown sugar, balsamic vinegar, and half of the salt and pepper. Simmer uncovered for 10 minutes. |
|
7
Done
|
Make four wells in the sauce using a spoon or ladle. Crack an egg into each well. Sprinkle the remaining salt and pepper over the eggs. |
|
8
Done
|
Cover the pan and reduce the heat to low. Let simmer for 5-7 minutes, or until the whites are set and the yolks reach desired doneness. Be careful not to overcook the eggs. |
|
9
Done
|
Meanwhile, place the crust mixture onto a plate or shallow dish. Heat either your air fryer or stove top to 350°F. |
|
10
Done
|
Place the prepared pita bread slices in the hot air fryer basket or on a heated skillet. Toast until golden brown and crispy, about 2-3 minutes per side. Alternatively, you can also bake them in the oven for 5-7 minutes or until crispy. |
|
11
Done
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Divide the shakshuka among four serving plates or bowls. Top with crispy chickpea crust, feta cheese (if using), and fresh herbs. Serve immediately. |
