Name: Vegan Shakshuka Recipe Elephantastic Vegan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, diced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (optional, for extra heat); 1 can (14 oz) diced tomatoes; 1 can (14 oz) crushed tomatoes; 1 tablespoon tomato paste; Salt and pepper to taste; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro; Sliced crusty bread or pita, for serving

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced red and yellow bell peppers, and zucchini to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
Stir in the ground cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.
Pour in the diced tomatoes, crushed tomatoes, and tomato paste. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
Using a spoon, create wells in the sauce for the eggs. Crack one egg into each well. Cover the skillet and let the eggs cook to your desired doneness, about 5-7 minutes for a runny yolk.
Once the eggs are cooked, garnish the vegan shakshuka with chopped fresh parsley and cilantro. Serve hot with sliced crusty bread or pita on the side for dipping and enjoying the flavorful sauce.

Ingredients

Instructions

Nutrition Facts