Vegan Shakshuka

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I hosted a 100% Plant-based Brunch for my 100% Omnivore family this weekend! The star of the show? This Vegan Shakshuka!!!

Shakshuka is a traditional egg dish from Israel. It’s also called sometimes called “Eggs in Hell”. It’s basically this deliciously savory tomato sauce simmered slowly to perfection with slow cooked sunny side up/poached eggs nestled in it and cooked at the very end. It’s served with delicious crusty bread. It’s really divine and one of my favorite comfort foods growing up.

I knew I had to have it on my brunch table and I needed to prove it could be done 100% Vegan. I stopped cooking eggs about a year ago and have found wonderful substitutes in baking, binding, breakfast scrambles, casseroles, etc. I really haven’t missed them in anything. So I knew it could be done. The obvious choices for this Shakshuka would be tofu or chickpeas but I wanted to be even more creative than that.

Boom, creamy avocados! PERFECTION! And they really were. The texture was creamy and eggy and delicious with that crusty bread. Think avocado toast on crack!
Let’s get started because I’m literally salivating just typing about it…

Vegan Shakshuka

  • Servings: 6 - 8
  • Difficulty: easy
  • Print
Β 

img_9175What you’ll need:Β 

1 large yellow onion

1 tablespoon crushed garlic (2 cloves)

2 bell peppers (red or orange)

7 – 8 pearl tomatoes

1 large can crushed Roma tomatoes (unsalted)

1 small can tomato paste

3 avocados

Smoked Paprika

Turmeric

Cumin

Cayenne pepper

Sea salt

Pepper

Juice of half a lemon

3 tablespoons olive oil

Garnish: fresh parsley, Tahini, & Black Salt

Directions:

1. In a large pot bring olive oil to a medium heat. You will never turn the heat up higher than medium.

2. Add onions and sautΓ©/sweat them until they become translucent.

3. Add garlic and lower heat so it doesn’t burn. Stir well and sweat them so it melts with the onion.

4. Next add chopped bell peppers and stir. Let the peppers soften over medium heat.

5. Next add fresh tomatoes and all seasoning. Mix well and let the tomatoes blister releasing all their juices. The salt will help with this.

6. Now add tomato paste and crushed tomatoes. Mix well and bring heat down to a simmer. Let this mixture simmer on low heat for about 10 minutes. Covered or uncovered.

7. In the meantime, cut avocado in half, remove the pit and remove the skin. Sprinkle with lemon juice so they don’t brown.

8. About 10 minutes before serving, place avocados in the tomato sauce and let them warm through. This will make them even more melt in your mouth delicious. Sprinkle with black pepper & sea salt.

Optional: sprinkle each avocado half with a little pinch of black salt. Black salt can be found in Indian grocery markets and gives anything the taste of eggs because of its high sulfur content. It’s kinda magic.Β 

9. Top with fresh parsley and a drizzle of tahini just before serving. Serve alongside some crusty bread.


 

Enjoy it Veganly Much!!!

This recipe serves about 6 -8 people and the leftovers would be a great tomato sauce for a quick pasta night midweek! Stay tuned…

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