If you’re unfamiliar with shakshuka, get ready for a life-changing experience. Shakshuka is a flavor bomb from the Middle East. There are many ways of making it, but the usual suspects that tend to appear include bell peppers, onions, tomato, and spices such as paprika, cumin, and coriander.
While often served topped with an egg, we suggest opting for a delicious (and super simple!) homemade tofu feta. Tofu beats out eggs in protein content on a gram-for-gram basis and has a better fat profile (more polyunsaturated fats whereas eggs are higher in saturated fat). Moreover, tofu is free from dietary cholesterol and has some fiber. Eggs cannot say the same.
This dish can be eaten for breakfast, lunch, or dinner. Serve topped with fresh herbs and alongside crusty bread to soak up all the juices. Consider adding a simple side salad for some fresh contrast, too. Take your tastebuds on a journey with this delicious, comforting dish.
Shakshuka
Recipe by Jessica Schroeder
Serves 4
GF, SFO, NF
INGREDIENTS
For the shakshuka:
- 1–2 teaspoons neutral oil, for the pan
- 1 red onion, thinly sliced
- 2 bell peppers, thinly sliced (preferably one red, one orange or yellow)
- 6 garlic cloves, pressed or minced
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 15-oz can of diced tomatoes (no salt added)
- ½ cup water (simply fill the tomato can ⅓ of the way)
- 1 teaspoon salt, divided
- cayenne pepper, to taste
To serve:
- tofu feta
- crusty bread
- cilantro or flat leaf parsley
- lime wedges
DIRECTIONS
- Heat a large saucepan over medium heat. Add the oil, red onion, and ½ teaspoon of salt. Stir to coat onion in oil and salt, then cover and sweat for 5 minutes.
- Uncover, stir (deglaze browning with a bit of water, if needed), and reduce heat to medium-low. Cook about 3 minutes more uncovered, allowing the onions to further soften.
- Return the heat to medium and add the pressed garlic. Cook for 2 minutes, until fragrant.
- Add the peppers, spreading them evenly across the top and sprinkle ½ teaspoon of salt over the peppers. Cover and cook for 7–10 minutes, stirring occasionally and scraping the bottom of the pan well to release browned bits.
- Remove the lid; add the spices and tomato paste. Stir and cook for 1 minute.
- Add the diced tomatoes and water, stir, scraping the bottom of the pan well.
- Once boiling, reduce to a simmer, cover, and cook for 15–30 minutes. (If you’re in a time crunch, 15 minutes will do, but 30 minutes is better!)
- Taste and adjust for seasoning before serving.
Serve in warmed bowls topped with generous scoops of tofu feta. Serve alongside crusty bread, cilantro or flat leaf parsley, and lime wedges.
