Indian 'Shakshuka'
with chickpeas / cauliflower / naan

Name: Indian 'Shakshuka'
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 tsp Coriander; 1/2 tsp Cumin; 1/2 tsp Curry powder; 1/2 tsp Ginger, ground; 1/2 tsp Paprika; 1/4 tsp Turmeric; 1/4 tsp Cayenne; 3 cloves Garlic, chopped; 1 Onions, medium, diced; 2 Tbsp Cilantro, chopped; 1 Limes, wedges; 1 can Beans, garbanzo (14 oz / 397 g); 2 tsp Oil, cooking; 1 can Tomatoes, diced (28 oz / 794 g); 16 oz Cauliflower, frozen; 4 Eggs, large; 4 rounds Naan (sub any flatbread); for serving Yogurt, plain

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Taking the flavors of Indian cuisine as inspiration, this is a creative twist on traditional Shakshuka that involves eggs being poached in a rich tomato sauce. Reviewers loved the depth of flavor that came from the optional step of toasting spices when this dish was first featured in 2016.

Ingredients

Metric

Servings:

Indian 'Shakshuka':

Coriander - 1/2 tsp
Cumin - 1/2 tsp
Curry powder - 1/2 tsp
Ginger, ground - 1/2 tsp
Paprika - 1/2 tsp
Turmeric - 1/4 tsp
Cayenne - 1/4 tsp
Garlic - 3 cloves , chopped
Onions, medium - 1 , diced
Cilantro - 2 Tbsp , chopped
Limes - 1 , wedges
Beans, garbanzo (14 oz / 397 g) - 1 can
Oil, cooking - 2 tsp
Tomatoes, diced (28 oz / 794 g) - 1 can
Cauliflower, frozen - 16 oz
Eggs, large - 4
Naan - 4 rounds (sub any flatbread)
Yogurt, plain - for serving

Prep

Make spice mix - Combine coriander, cumin, curry powder, ginger, paprika, turmeric, and cayenne. (Can be done ahead at any time)
(Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.
Garlic / Onions - Prep as directed. Store together. (Can be done up to 4 days ahead)
Cilantro / Limes - Prep as directed.
Beans - Drain and rinse.

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Make

Heat up a saute pan that you have a lid for over medium-high heat. Add cooking oil to pan; once oil is heated, add garlic and onions. Saute until softened, ~3 minutes.
Add in diced tomatoes, cauliflower, and beans with spice mix and some salt. Mix everything together and saute for ~5 minutes. Taste and season with more salt or additional spices.
Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
Toast naan.
Divide filling and eggs between serving bowls. Top with a dollop of yogurt, cilantro, and a squeeze of lime. Enjoy with naan!

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