Ingredients
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For the filling:
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1 cup dried chickpeas or garbanzo beans, rinsed and drained
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4 cloves garlic, minced
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½ teaspoon ground cumin
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¼ teaspoon paprika
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½ teaspoon ground coriander
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¼ teaspoon ground turmeric
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Pinch of saffron threads, soaked in 2 tablespoons hot water
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1 (14.5-ounce) can diced tomatoes, no salt added
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¾ cup unsweetened almond milk
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Salt and black pepper, to taste
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Optional: 1 jalapeño or serrano pepper, seeded and finely chopped (for extra heat)
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For the egg poaching liquid:
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1 cup vegetable broth
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1/4 cup water
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1 tablespoon white vinegar or apple cider vinegar
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For serving:
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Crusty whole grain bread, slices
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Chopped fresh parsley, for garnish
Directions
Sub_title: A flavorful vegetarian breakfast made with cherry tomatoes, bell peppers, onions, garlic, spices, and chickpeas – perfect for meal prepping!
Description: This hearty and delicious shakshuka gets its inspiration from North African and Middle Eastern cuisines while incorporating the flavors and ingredients common to those regions. It’s gluten-free, high in protein, low in carbs, oil-free, and can be prepared quickly and easily using just a few simple ingredients. Serve alongside crusty bread or enjoy as a standalone dish.
Ingredients:
For the filling:
1 cup dried chickpeas or garbanzo beans, rinsed and drained
4 cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground turmeric
Pinch of saffron threads, soaked in 2 tablespoons hot water
1 (14.5-ounce) can diced tomatoes, no salt added
¾ cup unsweetened almond milk
Salt and black pepper, to taste
Optional: 1 jalapeño or serrano pepper, seeded and finely chopped (for extra heat)
For the egg poaching liquid:
1 cup vegetable broth
1/4 cup water
1 tablespoon white vinegar or apple cider vinegar
For serving:
Crusty whole grain bread, slices
Chopped fresh parsley, for garnish
Instructions:
Day 1: Prepare the filling
1. Drain and rinse the chickpeas. Transfer them to a medium bowl and mash slightly with a fork. Set aside.
2. Heat a large skillet over medium-high heat. Add the olive oil and onions. Cook until the onions are softened and translucent, about 5 minutes.
3. Add the garlic, cumin, paprika, coriander, turmeric, and sautéed onions to the same skillet. Stir well and cook for another minute.
4. Pour in the drained chickpea mixture, stirring to combine. Reduce the heat to low and simmer uncovered for 10 minutes.
5. Stir in the diced tomatoes, almond milk, salt, and black pepper. Simmer for another 10-15 minutes or until the sauce has thickened slightly.
Day 2: Make the egg poaching liquid and assemble the shakshuka
1. In a small bowl, whisk together the vegetable broth, water, and vinegar.
2. Divide the shakshuka into four portions. Crack one egg into each portion, being careful not to break the yolks.
3. Pour the egg poaching liquid evenly among the four eggs. Cover the pan and let it sit for 5-7 minutes, or until the whites have set but the yolks remain runny.
Serving suggestions:
1. To serve, place one slice of crusty bread in each of the four individual bowls containing the shakshuka and egg. Carefully pour the hot egg into the center of the shakshuka, allowing the yolk to mix with the sauce. Sprinkle with chopped parsley and serve immediately. Enjoy!
Nutrition Information per Serving (without bread):
Calories: 320kcal | Carbohydrates: 40g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 360mg | Sodium: 1040mg | Potassium: 1190mg | Fiber: 13g | Sugars: 10g | Vitamin A: 13% of the
Steps
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1
Done
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Drain and rinse the chickpeas. Transfer them to a medium bowl and mash slightly with a fork. Set aside. |
|
2
Done
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Heat a large skillet over medium-high heat. Add the olive oil and onions. Cook until the onions are softened and translucent, about 5 minutes. |
|
3
Done
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Add the garlic, cumin, paprika, coriander, turmeric, and sautéed onions to the same skillet. Stir well and cook for another minute. |
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4
Done
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Pour in the drained chickpea mixture, stirring to combine. Reduce the heat to low and simmer uncovered for 10 minutes. |
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5
Done
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Stir in the diced tomatoes, almond milk, salt, and black pepper. Simmer for another 10-15 minutes or until the sauce has thickened slightly. |
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6
Done
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In a small bowl, whisk together the vegetable broth, water, and vinegar. |
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7
Done
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Divide the shakshuka into four portions. Crack one egg into each portion, being careful not to break the yolks. |
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8
Done
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Pour the egg poaching liquid evenly among the four eggs. Cover the pan and let it sit for 5-7 minutes, or until the whites have set but the yolks remain runny. |
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9
Done
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To serve, place one slice of crusty bread in each of the four individual bowls containing the shakshuka and egg. Carefully pour the hot egg into the center of the shakshuka, allowing the yolk to mix with the sauce. Sprinkle with chopped parsley and serve immediately. Enjoy! |
