Indian Shakshuka
with chickpeas / cauliflower / naan

Name: Indian Shakshuka
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tsp Garam masala; 1/2 tsp Salt; 1/2 tsp Coriander, ground; 1/2 tsp Cumin, ground; 1/2 tsp Curry powder, mild; 1/2 tsp Paprika; 1/4 tsp Red pepper flakes; 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 1 Onions, medium, diced; 2 Tbsp Cilantro leaves, chopped; 1 Limes, wedges; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced (28 oz / 794 g); 1 lb Cauliflower florets, frozen; 8 Eggs; 4 rounds Naan; for serving Yogurt, plain or Greek

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Indian Spice Blend:

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

Indian 'Shakshuka':

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

Prep

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)
Ginger / Garlic / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Cilantro / Limes - Prep as directed.
Beans - Drain and rinse.

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Make

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.
Toast naan.
Serve shakshuka with cilantro and yogurt on top and lime wedges on the side. Enjoy with naan.

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