Shakshuka (Vegetarian - No Egg)
Our egg-free shakshuka recipe uses chickpeas and paneer for a hearty meal. It's a satisfying twist on a classic, perfect for any time of day.
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 teaspoon ground cumin
- 0.75 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 800 grams canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 400 grams canned chickpeas
- 200 grams paneer
- 0.5 cup fresh cilantro leaves
- 4 slices whole-wheat bread
Instructions
- Warm 2 tablespoons olive oil in a large, deep skillet or pan over medium heat.
- Peel and finely dice 1 large onion. Add the diced onion to the skillet and cook, stirring occasionally, until it softens and becomes translucent, which takes about 6-8 minutes.
- Peel and finely chop 2 cloves garlic. Add the chopped garlic to the skillet with the onion and cook for 1 minute until fragrant.
- Wash and seed 1 red bell pepper and 1 green bell pepper. Cut them into small, even pieces. Add the bell peppers to the skillet and cook for 5-7 minutes until they start to soften.
- Stir in 1 teaspoon ground cumin, 0.75 teaspoon smoked paprika, and 0.25 teaspoon cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices.
- Pour in 800 grams canned crushed tomatoes and stir in 1 tablespoon tomato paste, 1 teaspoon sugar, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
- While the sauce simmers, drain and rinse 400 grams canned chickpeas. Cut 200 grams paneer into 0.5-inch cubes or crumble it. Once the sauce has cooked, stir in the chickpeas.
- Use the back of a spoon to create 4-6 small wells in the simmering tomato sauce. Gently place the paneer cubes or crumbled paneer into these wells.
- Cover the skillet and continue to cook for another 5-7 minutes, or until the paneer is warmed through and the sauce has thickened slightly. Toast 4 slices whole-wheat bread to serve alongside.
- Remove the skillet from the heat. Finely chop 0.5 cup fresh cilantro leaves. Sprinkle the fresh cilantro over the Shakshuka just before serving. Serve hot with toasted whole-wheat bread for dipping.