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Week of 6/8/20

Indian Shakshuka
with chickpeas / cauliflower / naan

Active: 30 Total: 30
Original GF Paleo Vegetarian
Indian Shakshuka

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.

Tags
Quick and Easy
Proteins
Eggs, Beans, garbanzo
Cuisines
Asian - Indian
Save recipe
66

Ingredients

Metric
Servings:
4
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

  1. 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)

  2. Ginger / Garlic / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Cilantro / Limes - Prep as directed.

  4. Beans - Drain and rinse.

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Make

  1. 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.

  2. Add in spice mix and saute until fragrant, 1 to 2 minutes.

  3. 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.

  4. Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.

  5. 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.

  6. Toast naan.

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

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