Dinner/ Lunch

Shakshuka – Vegetarian, Gluten-Free, Paleo-Compliant

I live in Tennessee, so I get that it’s flaming hot outside. But I can’t be the only one that still wants a warm dinner sometimes in the summer, can I? There’s something to be said for curling up in the air conditioning with a bowl of steaming homemade goodness, binging Outlander reruns, and wishing it was Fall.

This recipe takes advantage of summer’s fresh tomatoes, peppers and herbs. Plus it’s a great way to use all those pretty farmer’s market eggs you get this time of year!

Shakshuka is a spiced tomato sauce with veggies and eggs. Make the base sauce on your Cooking Day, then just reheat in a skillet and nestle in some eggs to poach the night you want to serve. It’s almost too easy to be this good.

My only word of warning: Harissa paste varies greatly in spice level. If you are cracking open a new jar, give yours a little lick before you add it to the shakshuka base. Mine is flavorful but doesn’t light me up. If yours is violently spicy, add it a teaspoon at a time, tasting after each addition.

Harissa is awesome and should be in your pantry, for sure. But, ya know… use your best judgment.

Serve this with gluten-free toast or sourdough bread to dip in the egg yolks.

Shakshuka

Print Recipe
Serves: 4-5 Cooking Time: 35 mins.

Ingredients

  • 3 Tbsp. olive or coconut oil
  • 1 med. red onion, diced*
  • 1 red pepper, diced, preferably organic
  • 1 green pepper, diced, preferably organic
  • 3 cloves garlic, grated or finely minced
  • 2 tsp. cumin
  • ½ tsp. coriander
  • 1 tsp. paprika
  • 4 Tbsp. tomato paste
  • 6 med. tomatoes, chopped, preferably organic
  • ½ tsp. salt
  • 1 cup stock or water
  • 1 sm. bunch kale, chopped
  • 2 Tbsp. harissa paste (depending on preferred spiciness level)
  • ¼ cup parsley, chopped
  • ¼ cup cilantro, chopped
  • Pepper to taste
  • 8-12 eggs, to serve, preferably pastured/local

Instructions

1

COOKING DAY – Heat oil in large pot or Dutch oven over medium heat. Add onion and peppers, sweat 3-5 mins. Add garlic, sauté 1-2 mins. Add spices and tomato paste, sauté another 1-2 mins.

2

Add chopped tomatoes, stock, kale and harissa. Stir together and bring to bubble. Simmer until tomatoes are saucy and kale has cooked, about 20 mins. Remove from heat and stir in herbs.

3

Cool and package in containers. Keeps 5 days in fridge or 3 months in freezer.

4

SERVING DAY – Reheat desired amount of shakshuka base in skillet over medium/medium-high heat until bubbling, defrosting if necessary. Splash in a bit of water to create saucy consistency if needed.

5

With the back of a ladle, make wells in the shakshuka base. Crack one egg in each well, depending on desired amount of servings (2-3 eggs per serving).

6

Spoon the hot shakshuka base over the whites until set. Towards the end of cooking, spoon base over the yolks until desired doneness is achieved – 1-2 minutes for runny yolks.

7

Spoon eggs and base into bowls, careful not to break the yolk. Enjoy!

Notes

There’s a decent amount of chopping in this recipe. If you have mobility issues in your hands, this would be a good time to break out the food processor. Just pulse the onion, peppers, kale and tomatoes – one at a time – to dice them. The size of the veggies doesn’t really affect the end result.

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