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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!