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Week of 8/1/16

Indian 'Shakshuka'
with chickpeas and cauliflower over basmati rice

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

Shakshuka is a Cook Smarts community favorite. This Indian-inspired version combines chickpeas, cauliflower and lots of Indian spices. Served over basmati rice with a dollop of yogurt, it's comfort food at its best.

Tags
Quick and Easy
Proteins
Eggs, Beans, garbanzo
Cuisines
Asian - Indian
Save recipe
212

Ingredients

Metric
Servings:
4
Indian 'Shakshuka':
  • Coriander, ground - 1/2 tsp
  • Cumin, ground - 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 , minced
  • Onions, medium - 1 , diced
  • Cilantro, fresh - 2 Tbsp , chopped
  • Beans, garbanzo (14oz / 397g) - 1 can
  • Oil, cooking - 2 tsp
  • Diced tomatoes (28oz / 794g) - 1 can
  • Cauliflower, frozen - 16 oz
  • Eggs - 4
  • Yogurt, plain - for serving
  • Limes - 1/2 , sliced into wedges
Basmati Rice:
  • Water - 1 3/4 cups
  • Rice, basmati - 1 cup

Prep

  1. Cook rice - Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine coriander, cumin, curry powder, ginger, paprika, turmeric, and cayenne. (Optional step) Toast spices: Heat a frying pan over medium heat and warm up / toast spices until fragrant. Remove from heat.(Can be done up to 5 days ahead)

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

  4. Cilantro - Prep as directed.

  5. Beans - Drain and rinse.

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Make

  1. Heat 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.

  2. Fold in diced tomatoes, cauliflower, and chickpeas along with the spice mix and some salt. Stir everything to combine and saute for ~5 minutes. Taste and season with more salt or additional spices, if desired.

  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. If rice was made ahead of time, warm it in the microwave.

  5. Divide rice into bowls and spoon filling and eggs (one per serving) over rice. Top with a dollop of yogurt, cilantro, and a squeeze of lime. Enjoy!

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