Shakshouka or shak·shoo·ka [ shak-shoo-kuh ]
Noun: A dish of North African and Ottoman Empire origin consisting of eggs poached or baked in a spicy tomato sauce with onion and garlic.
We start our journey around the world with Shakshouka, this dish like many have lots of points of origin. It is common in Mediterranean countries and across the Middle East. The dish I have created resembles an Israeli take on Shakshouka and is 100% vegan!
Serve with fresh crusty bread or crispy potatoes for a hearty and filling meal.
Tangy tomatoes Rich sauce Soft ‘egg’ Unami ‘yolk’
Egg white 1 small cup Gram Flour (aka chickpea flour) 3 small cups of Water 2 teaspoons of Miso Paste Pinch of salt
Egg Yolk 2 tbsp Cornflour 3/4 Cup Water 2 tbsp Vegan butter or Olive oil 4 tbsp Nutritional Yeast 1/4 tsp Turmeric
1/2 tsp Miso paste Pinch of Black Salt Optional Salt & Pepper to taste
1 medium Onion finely diced
2 cloves Garlic minced
1 Tin of Tomatoes
2 tbsp Tomato Puree
1/2 tsp Chilli Paste/flakes (or to taste)
1 heaped tsp Smoked Paprika
Pinch of sugar
Salt & Pepper to taste Oil - Cooking oil of your choice
Greens such as kale or spinach (optional)
Vegan Egg White
*make this in advance*
Add the Gram Flour, Salt and Miso into a saucepan and slowly incorporate the 3 cups of water to make a thin batter. Heat the mixture on a low-medium heat until thickened whilst stirring regularly to avoid lumps until it turns into a thick paste. Pour into round containers such as muffin or cupcake tins and let it reach room temperature and put into the fridge for a minimum of three hours to set. Egg Yolk *make this when the tomato sauce is simmering In a saucepan slowly add the water to the cornflour and mix until smooth then add in the rest of the ingredients and mix until combined. Heat the yolk mixture on low heat, stirring regularly until it becomes thick.
Tomato Sauce In a frying pan (I used cast iron) soften the onions in some oil until translucent, then add in the garlic and spices and cook for a few minutes until fragrant. Add in the tin of tomatoes, tomato paste and sugar and cook on a medium heat until the sauce thickens slightly, season to taste, add in the greens to the tomato sauce. Now is a good time to start preparing the egg yolk. Remove the ‘egg white’ from the fridge and carefully cut out some craters in the middle leaving the bottom of the ‘white’ intact. Add the ‘egg whites’ to the tomatoes, and spoon in the ‘yolk’ Place in the oven to bake for 10 to warm the egg through. If you don’t have an oven suitable saucepan then cover with a lid and let simmer for 10 mins. Serve with crusty bread or crispy roasted potatoes.
We love to see your creations so tag us @hungryherbieuk on IG and FB