Shakshuka
Prep. Time
15 minutes
Cook Time
1 hour
Servings
2-3 plates
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
Spiced with warmth and simmered until the flavors meld into a luxuriously savory sauce, this shakshuka greets you with fragrant paprika aromas and a gentle, lingering heat. Each spoonful delivers tender vegetables bathed in glossy olive oil, punctuated by bright tomato sweetness and the satisfying bite of garlic and onion. Whether you’re gathering around the table at sunrise or settling in for a cozy dinner, this skillet of rich, saucy comfort is sure to become your go-to for any mealtime craving.
Ingredients
2 bell peppers
6-8 Roma tomatoes
10.6oz (300g) cherry tomatoes
2 garlic cloves, minced
1 yellow onion, peeled and sliced to rings/half rings
2 tbsps sweet Hungarian paprika
1 tbsp salt
1 tsp brown sugar
3 tbsps extra-virgin olive oil
Optional: 2 tsps hot chilli flakes (or as preferred) or 1 jalapeno pepper, chopped
5.3oz (150g) super-firm tofu
Instructions
Preheat the oven to 400F/200C.
Rinse the vegetables and prep them as follows:
Cut the Roma tomatoes in quarters or dice them.
Cut the peppers in quarters or slices.
Slice the onions (rings or half-rings).
Peel & mince the garlic.
In an oven-safe wide and shallow pot, place the whole cherry tomatoes, the Roma tomatoes, the onion and peppers, side by side.
Drizzle the olive oil on top, and spread the minced garlic, paprika, salt, sugar and chilli flakes evenly above the entire pot.
Cover with the lid, and place in the oven for 30-40 minutes, or until the vegetables seem tender and secreted their juice. Before putting the pot back in the oven, make sure there is still enough fluids in the pot (about 1/4 of the height). If not, add water to the pot.
Cut the tofu to 1'' cubes.
On a nonstick skillet over medium heat, warm olive oil, and fry the tofu cubes with a little salt on each side until golden.
Back to the pot: remove the lid, and place in the oven for 15-20 more minutes.
Finally, remove the pot from the oven if golden-brown on top, or cook longer until the vegetables are roasted throughout.
Add the fried tofu to the stew, and gently rock/shake the pot to dunk the tofu in the sauce.
Served best with warm bread, pita pocket or challah. Bon Appetite!
Notes
If you are on the road, and can't make this one in an oven, you can easily recreate it on a skillet! In such a case, you'll need to first sautee the onion and peppers, add both kinds of tomatoes, garlic and spices, and stir well. Then cover and cook until completely tender.
If you'd like a soy-free stew, instead of tofu, add just-egg to the pot, or add nothing! You can also use the vegetable stew as a wonderful side to rice and fritters or use it later as a cold savory topping for sandwiches.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.