GF
SF
Shakshuka
Preparation time
30 minutes
Cooking time
45 minutes
When is it ready?
1 hour and 15 minutes
Difficulty level: medium
Serves 2-3 people
This dish is impressive, rich and soooo tasty! Serve it with Challah (click here for the recipe) or with any other bread, and I promise you'll end up full & happy!
Ingredients- Sauce
2 Bell peppers
1 Green chilli pepper
15 Tomatoes
½ to 1 small eggplant
2 Garlic cloves, minced
3 Tbsps Sunflower oil
3 Tbsps Sweet paprika
Salt and pepper
1 Tsp granulated sugar
Ingredients- Scramble
150g Extra firm tofu
1/2 tsp Kala Namak (Black Indian salt)
4 tbsps Spelt flour
1 tsp mustard
Salt & pepper
Let's get cooking! the sauce
Cut the peppers longitudinally and place on a pre-heated large pan with oil. Cover and cook for 5 minutes on medium heat.
Meanwhile cut the eggplants to about 1 inch cubes (without the peel), and dice the tomatoes to relatively big chunks (for reference, a Roma tomato should be cut in 4-6 chunks).
On high heat, stir fry the eggplants and peppers for about 3-4 minutes to get them tanned.
Add garlic and Paprika and stir for about 30 seconds. Be careful not to burn the garlic. Then add the tomatoes and the rest of spices, mix well and cover with a lid.
Bring to boiling, and reduce heat to low-medium.
Cook for about 30 minutes.
If you’re using a juicy kind of tomatoes, make sure to let the shakshuka continue to cook without the lid for some of the time, before moving to the next step, in order to concentrate the sauce.
Let's get cooking! the scramble
In a food processor with the bottom blade, process all the scramble ingredients into a smooth batter.
When the veggie sauce is ready (when the veggies are soft) scoop batter with a tbsp and place on top of the shakshuka, side by side. When you're done, cover the pan and cook on medium heat for 10 minutes or until the batter is relatively firm.
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Serve with Challah - that's a must!