Easy Vegan Shakshouka
I tried vegan Shakshouka during a recent visit to Tel Aviv and it was delicious. This simplified plant-based version of the original is a perfect side or breakfast dish.
Prep: 15 mins
Cook: 20 mins
Yield: 2 servings
Ingredients
Ingredients
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
Instructions
Instructions
- 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
Cooking Tips
- 1. 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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