Garden Shakshuka
If you haven’t had Shakshuka before, this is your sign to try it! This middle eastern dish is seemingly simple, yet bursting with flavor and so easy to make. This dish is traditionally served for breakfast, but I mostly enjoy it for dinner and just swap out the eggs for other goodies. However, if you are eating this for breakfast, add a couple eggs in there and voila!
Garden Shakshuka
Recipe adapted from Minimalist Baker
Servings: 4
Total Time: 40 minutes
INGREDIENTS
Sauce
Avocado oil
2 lbs fresh tomatoes, diced (any kind of tomatoes work for this)
1 red bell pepper, finely diced
1 yellow onion, diced
4 cloves of garlic, minced
1 tbsp tomato paste
1 tsp ground cumin
2 tsp paprika
1/2 tsp sea salt
1/2 tsp red pepper flakes
1 small bunch of parsley, chopped
Tahini, for drizzle
Optional: 4 large eggs (organic, pasture-raised)
Serving Ideas:
Pita bread
Falafel
Vegan meatballs
Couscous
Roasted potatoes
Roasted eggplant cubes
INSTRUCTIONS
Heat 1 tbsp of avocado oil in a large rimmed skillet over medium-low heat. Choose a skillet that has a lid - this will be used later. Add the onion and sauté until softened. Add the garlic, red bell pepper, and salt. Continue cooking until veggies are soft and fragrant.
Add the tomato paste, cumin, paprika, and red pepper flakes to the skillet and cook for 1 minute. Add the tomatoes and stir to combine. Bring to a simmer, cover, and let cook for 20-25 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has come together. Adjust seasoning as desired.
If use eggs: make 4 wells in the tomato sauce using the back of a large spoon. Crack an egg into each well. Sprinkle the eggs with salt and pepper and cover the pan. Let cook until they’ve reached your desired liking. Skip this step if you aren’t using eggs.
Once the sauce has come together, remove from heat and sprinkle with parsley.
Divide between shallow bowls, drizzle with tahini, and serve with your preferred toppings! My favorites are falafel and pita bread!