Shakshuka

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Shakshuka

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  • Show Name

So Many Tomatoes

  • Show Name

So Many Tomatoes

  • Show Date
June 4, 2022
  • Show Date
June 4, 2022
  • Cook

Suzanne Fellows

  • Cook

Suzanne Fellows

Description

Adapted from Healthfulblondie.com

This is a very flavorful dish that can be served for breakfast, lunch or dinner. Shakshuka is popular in the Middle East and Africa. My first experience with Shakshuka was in Israel. This dish is full of warm spices, hearty vegetables and protein packed beans.

  • Ingredients
  • ✓ 1 medium yellow onion, diced
  • ✓ 1 red bell pepper, seeded and diced into bite-sized pieces
  • ✓ 1 small zucchini, quartered into small pieces
  • ✓ 3 medium garlic cloves, thinly sliced or chopped
  • ✓ 2 teaspoon ground cumin
  • ✓ 1 teaspoon coriander
  • ✓ 1 teaspoon ground turmeric
  • ✓ ½ teaspoon red chili flakes, optional
  • ✓ 1 28-ounce can crushed tomatoes
  • ✓ ¼ cup fresh parsley, roughly chopped
  • ✓ Salt and pepper to taste
  • ✓ Optional: ⅓ cup crumbled vegan feta cheese, please note this adds oil and fats
  • Instructions
  1. In a deep non-stick saute pan, heat olive oil to medium heat. Add in diced onion, bell pepper, and zucchini. Cook for 5 minutes, until the onion is translucent.
  2. Add in the sliced garlic, cumin, coriander, turmeric, ground ginger, and optional chili flakes. Cook for an additional minute.
  3. Add in crushed tomatoes and chickpeas. Season with salt and pepper, stir and bring the sauce to a simmer. Taste and adjust seasonings to your liking.
  4. Cover the pan and cook for 5 - 8 minutes.
  5. Garnish with crumbled vegan feta, extra parsley, and serve with warm pita, toasted bread, over rice, potatoes or whole grains such as quinoa or farro.
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