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Recipes » Side Dishes » Easy Vegan Shakshouka
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Easy Vegan Shakshouka

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


⅓ cup water

¼ cup chickpea flour

½ tsp kala namak salt or sea salt


Parsley or chives to garnish

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.

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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