Shakshuka is a delicious North African dish that usually consists of a rich and flavorful tomato base with poached or baked eggs. Because I sometimes eat eggs but mostly eat a plant-based diet, I’ve provided two different options for protein. The sauce is the same, and both are delicious.
The more traditional recipe with eggs is adapted from this recipe at Once Upon a Chef, and the vegan version is inspired by this recipe at fitfullfoodie. Here’s a photo of an egg version made by Bright Line Eater Lindsay, find her on instagram @linds.ble. Thanks for sharing your photo Lindsay! <3
Each Serving Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1 Protein Serving
- 1 Fat Serving
- Weigh the following to reach twice your veggie serving (including the 14 oz can of tomatoes). I usually add 2 oz extra raw veggies to account for the cooking down and this is fine for my peace. For other weighing strategies, see this post: Weighing Soups & Mixed Category Dishes.
- 1/2 medium yellow onion, peeled and diced
- 1/2 bell pepper (any color), diced
- 1 (14-oz) can diced tomatoes, with juices
- Handful of chopped greens, such as Swiss chard, kale, or spinach
- Egg Option
- 4 eggs (2 protein servings)
- Plant-Based Option
- 4 oz hummus, spooned into the avocado slices (1 protein serving)
- 6 oz chickpeas, rinsed and drained (1 protein serving)
- 1 medium avocado (4 oz), (2 fat servings)
Condiments & Spices
- 2-3 cloves garlic, peeled and roughly chopped
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper flakes (optional, depending on heat preference)
- 1/2 teaspoon salt, divided
- Handful chopped cilantro
- Grain Additions: Serve over 4 oz of cooked polenta, or mop up the yummy sauce with a slice of Ezekiel or flourless bread.
- Preheat the oven to 425 degrees.
- In a small cast iron or oven-safe skillet, sauté and soften the onions, garlic and bell pepper for about 5 minutes, either using a dry-sautéing technique (covering the pan with a lid), using a little bit of broth, or using a light spray of oil.
- Add the spices, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
- Add the chopped greens and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 2 minutes more.
- If you are making the plant-based version, stir in the chickpeas at this point.
- Bake the dish, uncovered, in the cast iron pan for 15-20 minutes, or until it has browned to your liking, remove from the oven. This is not a strictly necessary step, but I like the drying out and browning that happens.
- For Egg Version:
- If you are lazy (like me) you could just poach the eggs as you normally would in a pot of water and then place them in little wells in the sauce.
- Or, you could follow the directions here to cook them covered, in the pan and then broil them to finish.
- For Plant-Based Version
- Press 2 wells into the sauce. Slice an avocado in half, pit it, peel it, and weigh it, and place it face up in the sauce (see photo). Weigh the hummus, and then scoop it evenly into the avocados.
- Garnish with cilantro to serve.
Recipe Source: Katie’s Bright Kitchen