Easy shakshuka recipe

Eggless Shakshuka Recipe

Easy Shakshuka Recipe is a beloved dish traditionally made with poached eggs in a spicy tomato sauce, but this eggless version offers all the rich flavors and textures without the eggs. Perfect for vegans or anyone looking for a delicious alternative, this recipe incorporates chickpea flour to create a satisfying base that mimics the texture.

Easy shakshuka recipe

Ingredients

For the Shakshuka:

• 2 tablespoons olive oil: For sautéing and adding richness.
• 1 large onion, diced: Adds sweetness and depth to the sauce.
• 3 cloves garlic, minced: Provides aromatic flavor.
• 1 red bell pepper, diced: Adds sweetness and color; you can also use green or yellow peppers.
• 1 can (14.5 oz) diced tomatoes (or 5-6 fresh tomatoes, pureed): The base of your sauce; fresh tomatoes will add a brighter flavor.
• 1 teaspoon ground cumin: For warmth and earthiness.
• 1 teaspoon smoked paprika: Adds a smoky depth; regular paprika can be used if preferred.
• Salt and pepper to taste: Essential for seasoning.
• 1 tablespoon sugar (optional): Balances acidity from the tomatoes.
• Fresh parsley or cilantro for garnish: Adds freshness and color.

The Chickpea “Eggs”:

• 1/4 cup chickpea flour (besan): The main ingredient that mimics egg texture; rich in protein.
• 1/4 cup water: To create a batter-like consistency.
• 1/2 teaspoon kala namak (Himalayan black salt): This unique salt has an eggy flavor due to its sulfur content; it’s optional but recommended for authenticity.

Best shakshuka recipe

Instructions

1. Cook the Base:

• Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion. Sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
• Add the minced garlic and diced red bell pepper. Continue cooking for another 3 minutes, until the peppers are softened.

2. Add Tomatoes and Spices:

• Stir in the diced tomatoes along with their juices. If using fresh tomatoes, puree them before adding.
• Add ground cumin, smoked paprika, salt, pepper, and sugar (if using). Mix well to combine all ingredients.
• Allow the mixture to simmer for about 10 minutes, stirring occasionally. This helps develop a rich flavor as the sauce thickens.

3. Prepare Chickpea “Eggs”:

• In a small bowl, whisk together chickpea flour, water, and kala namak until smooth. The mixture should have a pourable consistency similar to pancake batter. If it’s too thick, add a little more water.
• Taste the mixture and adjust seasoning if needed; you can add more kala namak for an eggier flavor.

4. Combine:

• Once the tomato sauce has thickened slightly, make small wells in it using a spoon. Spoon dollops of the chickpea mixture into each well. This will create pockets that resemble poached eggs.
• Cover the skillet with a lid and let it cook for another 5 minutes on low heat. This allows the chickpea mixture to firm up slightly while absorbing flavors from the sauce.

5. Serve:

• Once cooked, remove from heat and garnish with freshly chopped parsley or cilantro for added freshness.
• Serve warm with crusty bread or pita on the side for dipping into the flavorful sauce.

Tips for Success

• Vegetable Variations: Feel free to add other vegetables such as spinach, zucchini, or even eggplant to enhance nutrition and flavor.
• Spice Level: Adjust spices according to your taste preferences; add chili flakes or fresh chili for heat if desired.
• Make Ahead: The shakshuka can be prepared in advance up to step 4. Simply reheat before serving and add the chickpea mixture at that time.

eggless shakshuka is not only hearty and flavorful but also packed with nutrients! It’s perfect for breakfast, lunch, or dinner and is sure to impress family and friends with its vibrant colors and rich taste.