Shakshuka
- Minutes
- 90
- Difficulty
- Medium
- Servings
- 4
IntroducingShakshuka
There's no replicating the runny egg on this (at least not easily)! Instead of trying to fake an egg substitution, we use dollops of Tahini for a rich, nutty taste that blends beautifully with the sauce. Yes, it's different. But it's surprisingly delicious!
13 Ingredients
2 tbsp Extra-virgin Olive Oil
1 Large Onion
1 Large Red Bell Pepper
3 Garlic Cloves
1 tsp Cumin
1 tsp Sweet Paprika
1/8 tsp Ground Cayenne
1 28oz Can Whole Plum Tomatoes
3/4 tsp Kosher Salt
1/4 tsp Black Pepper
Tahini
Chopped Cilantro
Whatever other veggie fillings you want
8 Steps
1.
Heat oven to 375 degrees
2.
Heat oil in a large skillet over medium-low and saute until soft
2 tbsp Extra-virgin Olive Oil
1 Large Onion
1 Large Red Bell Pepper
3.
Add and cook until fragrant
3 Garlic Cloves
1 tsp Cumin
1 tsp Sweet Paprika
1/8 tsp Ground Cayenne
4.
Add and simmer until thickened (about 10 minutes)
1 28oz Can Whole Plum Tomatoes
3/4 tsp Kosher Salt
1/4 tsp Black Pepper
5.
Taste and add more salt and pepper if needed
6.
Gently top with Tahini, Salt, and Pepper
Tahini
Chopped Cilantro
Whatever other veggie fillings you want
7.
Transfer skillet to oven and bake 7 to 10 minutes
8.
Sprinkle with cilantro to garnish