Name: Easy Vegan Shakshouka
Prep time: 15 min
Cook time: 20 min
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; ⅓ cup water; ¼ cup chickpea flour; ½ tsp kala namak salt or sea salt; Parsley or chives to garnish

By Exceedingly Vegan

(5)

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

Gluten Free Nut Free Soy Free

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

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

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.