Middle Eastern Shakshuka

Middle-Eastern-Shakshuka

is an easy that makes a wonderful meal at any time of the day. Served with toasted pitta (or bread) for dunking, this silky red pepper, and tomatoes stew warmly fills your stomach.

Servings 2

Ingredients

1 red pepper

2 tbsp olive oil (0.75-1% acidity)

1 large white onion

1 fresh red chili

3 cloves

Handful fresh coriander

1 tsp dried oregano

1 tsp ground cumin

1 tsp smoked sweet paprika

1½ tsp concentrated tomato purée

1 tsp caster

1 tbsp red wine vinegar

1 400g tin chopped tomatoes

2 basil leaves

Salt

For the ‘egg yolks’:

½ yellow pepper

1 heaped tsp tahini

½ lemon

Salt

For the ‘egg whites’:

4 tbsp dairy-free yogurt

½ lemon

Salt

To serve:

1 spring onion

4 pitta or 6 loaves of bread

How to prepare:

Roast the peppers on the largest gas ring or preheat your grill to high. Put the red and yellow peppers directly on the flame or under the grill for 10-15 minutes, turning them side to side every 5 minutes, until they are a little black on all sides. Set aside in a bowl to cool with a plate over the top.

Place the frying pan over medium heat and pour in the olive oil. Peel chop the onion thinly and add it to the pan. Half the chili, dice one half, and finely slice the other. Peel and gratinate the cloves. Add the diced chili and garlic to the pan and stir, cook for 5 minutes. Finely chop the coriander stems and add them to the pan, reserving the leaves. Add the oregano and the spices. Stir and cook for another 5 minutes.

Add the tomato purée and and stir for another 10 minutes, until the mixture darkens and starts turning thick. Add the vinegar to the pan let it bubble away and reduce. Add the tinned tomatoes, basil leaves, and some water and leave to simmer for 8-10 minutes, until thickened and combined. Lower the heat and keep warm until needed.

Peel the peppers. Rub the burned skin from the cooled pepper with your fingers. Take out the seeds and chop the peppers. Add the red pepper to the shakshuka. Put the yellow pepper in the blender.

Make the ‘egg yolk’ and tahini to the blender with the yellow pepper. Squeeze in the juice of the lemon and season with 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.

Taste the and adjust the seasoning if necessary. Press the back of a spoon into the mixture to make 4 wells. Spoon a tablespoon of the ‘egg white’ into each well. Add a spoonful of the ‘egg yolk’ into the center of each white.

Serve. Grill or toast the pittas. Scatter the reserved coriander leaves over the shakshuka. Finely slice the spring onion and scatter it over along with the sliced red chill. 

Serve the pittas alongside for dipping.

Share with friends:

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Schools in the UK have begun growing food in their own gardens as a result of rising prices
3 basic techniques for great vegan skin
Eating more plants might help protect 500 species yearly
Speedy vegan breakfast hash with potatoes and black beans
Gordon Ramsay Stuns 11 Million Followers As He Jokes ‘I’m Turning Vegan’
YOU MIGHT ALSO LIKE
Here Are Five Ways You Can Help the Declining Bee Population
Bees and humans have a long-standing relationship, and today they require our help more than...
Chunky vegan chocolate chip pretzel cookies
The addition of applesauce gives these chocolate cookies a chewy, moist, and sticky texture...
Will the Change in Climate Lead to the End of Animal Agriculture?
Will climate change, which has already caused a halt in the production of French Salers cheese...
Classic vegan coleslaw
Classic vegan coleslaw made with the perfect dressing and ready in 10 minutes! Perfect for...
Vegan Chocolate Mousse with Chocolate Pecan Crumble
This delicious raw vegan dessert will transform an ordinary night into a beautiful one. This...
On World Plant Milk Day, a reminder that the future must be dairy- free.
This past Monday (August 22) was the World Plant Milk Day, a day developed in 2017 by Robbie...