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Vegan Shakshuka With Chickpea Eggs

A warm, richly spiced tomato skillet topped with tender chickpea eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 Servings
Course: Breakfast, Dinner
Cuisine: Middle Eastern-Inspired
Ingredients Method

Ingredients
  

For the Shakshuka Base
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili flakes or mild chili powder
  • 1 can crushed tomatoes 14 oz
  • Salt and pepper to taste
  • Handful of fresh parsley or cilantro
For the Chickpea Eggs
  • 1 cup chickpea flour
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon turmeric for color
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Method
 

  1. Sauté onions, peppers, and garlic with paprika, cumin, and chili flakes.
  2. Pour in crushed tomatoes and let the sauce simmer.
  3. Whisk chickpea flour, water, turmeric, and seasoning until smooth.
  4. Make small wells in the sauce and pour in chickpea mixture.
  5. Cover and cook until chickpea eggs firm up.
  6. Top with herbs and serve warm with bread.