Indian 'Shakshuka'
with chickpeas and cauliflower over basmati rice

Name: Indian 'Shakshuka'
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 tsp Coriander; 1/2 tsp Cumin; 1/2 tsp Curry powder; 1/2 tsp Ginger, ground; 1/2 tsp Paprika; 1/4 tsp Turmeric; 1/4 tsp Cayenne; 3 cloves Garlic, minced; 1 Onions, diced; 2 Tbsp Cilantro, chopped; 1 can Beans, garbanzo (14oz / 397g); 2 tsp Oil, cooking; 1 can Diced tomatoes (28oz / 794g); 16 oz Cauliflower, frozen; 4 Eggs, large; for serving Yogurt, plain; 1/2 Limes, sliced into wedges; 1 3/4 cups Water; 1 cup Rice, basmati

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We're making an Indian-inspired shakshuka by combining chickpeas, cauliflower and lots of Indian spices. Served over basmati rice with a dollop of yogurt, this will taste so comforting.

Ingredients

Metric

Servings:

Indian 'Shakshuka':

Coriander - 1/2 tsp
Cumin - 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 - 1 , diced
Cilantro - 2 Tbsp , chopped
Beans, garbanzo (14oz / 397g) - 1 can
Oil, cooking - 2 tsp
Diced tomatoes (28oz / 794g) - 1 can
Cauliflower, frozen - 16 oz
Eggs, large - 4
Yogurt, plain - for serving
Limes - 1/2 , sliced into wedges

Basmati Rice:

Water - 1 3/4 cups
Rice, basmati - 1 cup

Prep

Make spice mix - Combine coriander, cumin, curry powder, ginger, paprika, turmeric, and cayenne. (Can be done ahead at anytime)
Garlic / Onions - Prep as directed. Can be stored together. (Can be done up to 4 days ahead)
Cilantro - Prep as directed.
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.
Garbanzo beans - Rinse and drain.

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Make

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 garlic and onions. Saute until softened, ~3 minutes.
Add in diced tomatoes, cauliflower and chickpeas with spice mix and some salt. Mix everything through and saute for ~5 minutes. Taste and season with more salt or additional spices.
Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
Divide rice into bowls. Spoon filling and 1 egg over rice. Top with a dollop of yogurt, cilantro and a squeeze of lime. Enjoy!

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