with chickpeas / cauliflower / naan
Shakshuka is a Middle-Eastern dish in which eggs are poached right inside a tomato-based sauce. It makes a great foundation for a variety of flavors and spices, so we couldn't resist making this Indian-inspired version that is served with yogurt and naan.
Smarts: Want to add some greens? Fold in some baby spinach at the same time as the cauliflower.
- Garam masala - 3 tsp
- Salt - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Curry powder, mild - 1/2 tsp
- Paprika - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Ginger - 2 tsp , grated
- Garlic - 2 cloves , chopped
- Onions, medium - 1 , diced
- Cilantro leaves - 2 Tbsp , chopped
- Limes - 1 , wedges
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Tomatoes, diced (28 oz / 794 g) - 1 can
- Cauliflower florets, frozen - 1 lb
- Eggs - 8
- Naan - 4 rounds
- Yogurt, plain or Greek - for serving
Make spice blend - Combine garam masala, salt, ground coriander, cumin, curry powder, paprika, and red pepper flakes. (Can be done up to 5 days ahead)
Cilantro / Limes - Prep as directed.
Beans - Drain and rinse.
Heat a large saute pan (use one that has a lid) with oil over medium heat. Add ginger, garlic, and onions and saute until onions are starting to soften, ~3 minutes.
Add in spice mix and saute until fragrant, 1 to 2 minutes.
Add diced tomatoes (including liquid), cauliflower florets (no need to defrost first), and beans. Bring to a simmer. Simmer for 5 minutes to let cauliflower soften and some of the liquid to cook off. Taste and season with some salt and pepper.
Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
Serve shakshuka with cilantro and yogurt on top and lime wedges on the side. Enjoy with naan.