Vegan Shakshuka
This Vegan Shakshuka is a saucy, bold flavored, red pepper stew that's perfect for dunking pieces of toasted pita bread. Top it off with amazingly creative vegan "eggs" for a fancy brunch dish that's easy to make! Original recipes from the cookbook, BOSH! on a Budget, by Henry Firth & Ian Theasby.Reprinted with permission from HarperCollinsPublishers.
Servings: 2
Calories: 321kcal
Equipment
Ingredients
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 large white onion
- 1 fresh red chili
- 3 cloves garlic
- handful of fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked sweet paprika
- ½ teaspoon ras el hanout
- 1 ½ tablespoons tomato paste
- 1 teaspoon superfine sugar
- 1 tablespoon red wine vinegar
- 1 can (14 oz) chopped tomatoes
- 2 bay leaves
- 1 cinnamon stick
- salt
For the "egg yolks"
- ½ yellow bell pepper
- ½ tablespoon plant-based mayo
- 1 heaped teaspoon tahini
- ½ lemon
- salt
For the "egg whites"
- 4 tablespoons plant-based yogurt
- ½ lemon
- salt
To serve
- 1 scallion
- 4 pita breads
Instructions
Blacken the bell peppers
- Light your largest gas ring or preheat your broiler to high.
- Put the red and yellow bell peppers directly on the flame or under the broiler for 10 to 15 minutes, turningthem every 5 minutes, until blackened on all sides.
- Set aside in a bowl to cool and steam with a plate over the top.
Cook the vegetables
- Place the skillet over medium heat and pour in the olive oil.
- Peel and finely chop the onion and add it to the pan.
- Halve the chili. Dice one half and finely slice the other. Peel and grate the garlic cloves. Add the diced chili and garlic to the pan and stir, cooking for 5 minutes.
- Finely chop the cilantro stems and add them to the pan, reserving the leaves. Add the oreagno and the spices. Stir and cook for another 5 minutes.
- Add the tomato paste and sguar and stir for 5 to 10 minutes, until the mixture is getting darker and sticky.
- Add the vinegar to the pan and let it bubble away and evaporate.
- Add the canned tomatoes, bay leaves, and cinnamon and a good splash of water and leave to simmer for 8 to 10 minutes, until thickened and combined. Lower the heat and keep warm until needed.
Peel the bell peppers
- Rub the burned skin from the cooked bell peppers with your fingers. Seed and roughly chp the peppers. Add the red pepper to the shakshuka. Put the yellow pepper in the blender.
Make the "egg yolk"
- Add the plant-based mayo and tahini to the blender with the yellow pepper. Squeeze in the juice of the lemon and season with the salt. Blend to a paste.
Make the "egg white"
- Put the yogurt in a bowl. Squeeze in the juice of the lemon and season with salt. Mix to combine.
Finish the shakshuka
- Rmoeve the bay leaves and cinnamon stick from the pan. Taste the shakshuka and adjust the seasoning, if necessary. If it looks dry, add a splash of water and stir it in. Make sure it's nice and warm.
- Press the back of a spoon into the mixture to make 4 wells. Spoon a tablespoon of the "egg white" into each well. use a teaspoon to add a spoonful of the "egg yolk" into the center of each white.
Serve
- Broil or toast the pitas. Scatter the reserved cilantro leaves over the shakshuka. Finely slice the scallion and scatter it over along with the sliced red chili. Serve the pitas alongside for dipping.
Notes
~ Nutrition facts calculated for sauce and "vegan eggs" only, not any pita bread served with it.
Nutrition
Calories: 321kcal | Carbohydrates: 40g | Protein: 7g | Fat: 18g | Sodium: 1103mg | Sugar: 19g | Vitamin A: 23IU | Vitamin C: 275mg