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Week of 7/4/22

Indian 'Shakshuka'
with chickpeas / cauliflower / naan

Active: 35 Total: 35
Original GF Paleo Vegetarian
Indian 'Shakshuka'

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 last featured in 2019.

Proteins
Eggs, Beans, garbanzo
Cuisines
Asian - Indian
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58

Ingredients

Metric
Servings:
4
Indian 'Shakshuka':
  • Coriander, ground - 1/2 tsp
  • Cumin - 1/2 tsp
  • Curry powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Turmeric - 1/4 tsp
  • Cayenne - 1/4 tsp
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Onions, medium - 1 , diced
  • Cilantro - 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, frozen - 1 lb
  • Eggs - 4
  • Naan - 4 rounds (sub any flatbread)
  • Yogurt, plain or Greek - for serving

Prep

  1. Make spice mix - Combine coriander, cumin, curry powder, paprika, turmeric, and cayenne. (Can be done ahead at any time)

  2. (Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.

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

  4. Cilantro / Limes - Prep as directed.

  5. Beans - Drain and rinse.

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Make

  1. 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 ginger, garlic, and onions. Saute until softened, ~3 minutes.

  2. 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.

  3. Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes or until eggs are done to your liking.

  4. Toast naan.

  5. Divide filling and eggs between serving bowls. Top with a dollop of yogurt, cilantro, and a squeeze of lime. Enjoy with naan.

Reviews

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