
Easy Vegan Shakshouka


What You'll Need
TOMATO-PEPPER BASE INGREDIENTS
½ small onion, diced
½ diced pepper, diced
1 tsp garlic, minced
1 14 oz. can diced tomatoes
1 Tbsp tomato paste
¾ tsp of salt
1 tsp paprika
½ tsp cumin
½ tsp brown sugar
Chilli powder to taste
¼ cup water
VEGAN 'EGG' INGREDIENTS
⅓ cup water
¼ cup chickpea flour
½ tsp kala namak salt or sea salt
OTHER INGREDIENTS
Parsley or chives to garnish

How to Make It
1 Preheat oven to 400 degrees F.
2 Sauté onion in a bit of vegetable broth until softened and then add all other ingredients for the tomato-pepper base. Season to taste with a bit of chilli powder.
3 Let reduce for 5-7 minutes.
4 In the meantime make the vegan 'egg' by either blending or whisking all the ingredients. Make sure there are no lumps.
5 Pour the vegan 'egg' mixture over the pan with the tomato-pepper sauce.
6 Bake for 20 minutes.
7 Serve garnished with parsley and/or chives and have some bread with hummus on the side.

Cooking Tips
For the most egg-like flavor use kala namak salt, also known as black salt, which has a sulphuric taste, just like eggs. It is often used in Indian cuisine.
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