Egypt 
VEGAN EGYPTIAN SHAKSHUKA
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 can 400g crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper optional, for heat
- Salt and pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
- Slices of bread or pita for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet. Sauté for a few minutes until the onion becomes translucent.
- Add the diced bell peppers to the skillet and cook for another 5 minutes until they start to soften.
- Stir in the crushed tomatoes, ground cumin, ground paprika, ground turmeric, and ground cayenne pepper (if using). Mix well to combine the ingredients.
- Season the mixture with salt and pepper to taste.
- Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
- Create wells in the sauce with a spoon and carefully crack the eggs into the wells. Cover the skillet and cook for an additional 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
- Sprinkle the Shakshuka with fresh parsley or cilantro for garnish.
- Serve the vegan Egyptian Shakshuka hot with slices of bread or pita on the side.
Notes
NUTRITIONAL FACTS:
Calories: 220 | Total Fat: 12g | Total Carbohydrates: 18g | Dietary Fiber: 5g | Protein: 9g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
