Vegan Shakshuka
It’s that magical time of the year where it’s not quite fall temperatures yet, but we still have loads of beautiful, fresh, summer produce. I’m thinking about fall recipes… warming, comforting fall recipes. But I still have loads of summer produce to use up (although one advantage of living in BC is we have fresh tomatoes, eggplants, peppers and cukes year-round that are grown in greenhouses and available at your local fave grocery store).
I have the solution. It’s shakshuka.
Originating from Africa, but really today known more as a Mediterranean dish, Shakshuka is often known as “eggs in purgatory.” Basically, it’s a spicy, tomato-based sauce with peppers and onions into which you bake eggs.
What I love about this dish is that it’s suitable for any time of the day. I mean, sure, you probably want it for brunch. But it would also make a perfect, comforting brinner (breakfast for dinner, my favourite).
You can, of course, make this the traditional way, with eggs, But if you want to do it vegan, it’s not hard, as the the sauce is basically vegan anyway. You just have to find something to sub in for the eggs.
I’ve seen a few varieties of this on the interwebs. Some folks use tofu. Some use a mix of chickpea flour.
I thought I’d go local and use Blue Heron Cheese. They have one called The Crown which pairs perfectly with this recipe. It’s a wee bit smoky, a tiny bit piquant.
However you do it, you’ll want to serve some beautiful crusty toasted bread on the side, as you will want it/need it to sop up all of that fabulous sauce.
This post was kindly sponsored by The BC Greenhouse Growers Association.
Vegan Shakshuka
Ingredients
- 2 tbsp olive oil
- 2 bell peppers (red and orange) seeded and cut into strips
- 3 cloves garlic chopped
- 1/2 onion cut into strips
- 1-2 tbsp harissa paste
- 4-6 large, ripe tomatoes grated on the large side of a box grater
- soft vegan cheese
Instructions
- In a large cast iron frying pan over medium heat, heat the olive oil.
- Add the onions and sweat them out for about 5 minutes, until they begin to soften and brown around the edges.
- Add the peppers and toss well in the oil. Cook for an additional 5-7 minutes, until they are softened as well.
- Add the garlic, and season with salt and pepper. Toss until you begin to smell the garlic.
- Stir in the harissa.
- Add the grated tomatoes and stir well. Turn down the heat to low and allow to simmer for about 15-20 minutes until the sauce is thickened.
- Preheat your broiler and place the grate about 6" from the heat.
- Remove the sauce from the heat. Using the back of your spoon, make little indentations in the sauce. Drop balls of the vegan cheese into the indentations (you can do this with eggs for a more traditional shakshuka if you are not vegan).
- Place the pan in the oven under the broiler, and broil for about 5 minutes. Watch it carefully. You want the cheese to be browned, and the sauce to be bubbly.
- Remove from the oven and serve with crusty bread.