The day I made this is, I’d been day dreaming of it all day. You know when you’re just fixated on something and then can’t concentrate. I apologize to the people I work with for when I do this. It’s not on purpose but I assure you, it’s never going to change. Sorry.
You’ll be suprised to hear this obsession began when I received a delivery of new spices. Particularly Cumin and Paprika which are the stars of the show here. They’re added together with a pinch of cayenne and a little nutmeg. And what a beautiful combination it becomes.
Now, I know Shakshuka is traditionally cooked with eggs and served for breakfast.. However since this is an egg free zone, I topped this quite happily with Almond milk yogurt, and beefed it up with a protein hit of chickpeas which worked beautifully. And I do feel this is a great dish, adaptable to anytime of day. I’d love this as brunch or dinner. Or you know, at three a.m after binge watching Greys. Whatever makes you happy.
(Also as a side note on chickpeas, I just love how they make everything feel hearty and filling, it took me years to come round to the idea of them and now they’re my best friend in the kitchen.)
So anyway -slight digression- between the warming spices, the soft veggies and some gorgeous fresh bread to dunk in. I’m Sold.
So quick. So easy… and a one pan meal. Simple suppers ❤
I’ve also made this recipe swapping out the spices for Ras el Hanout, another favourite blend of mine. And would highly recommend that option too.
Love to know what people think of this one. Introduced it to a few friends now and it’s been well received. Please let me know your thoughts !
Recipe : Serves 2
1 Bell Pepper ( I used half of a yellow and red just to make it pretty) sliced
1/2 red Onion sliced
1 Tomato diced
2 Cloves Garlic diced
Oil of choice
1-2 Tsp Cumin
1-2 Tsp Paprika
Pinch of Cayenne
Pinch of Nutmeg
1 Can Chick peas drained
Top with :
Yogurt of choice or eggs if using.
To serve :
Fresh crusty bread.
I used a cast iron skillet for this as you can see above. I want to say it’s about 10″
Heat the skillet, over medium, I still add a splash of oil mind, and once it’s hot add your prepped veggies in, soften a little and then add the garlic and spices.
Then drain the chickpeas and reserve to one side and fill the can with warm water and add the tomato paste and water to the pan and mix everything well. Season as you’d like and feel free to add a little more cayenne if you prefer. Once everything is bubbling happily in a nice thick sauce (you may need a little more water, gauge it.) Stir in the chick peas and heat through.
If you’re adding the eggs nows the time (I’m going to trust you with the cooking of them mind)
But for my version, top happily with yogurt of your choice and a good sprinkle of fresh parsley.
Some good bread here is essential mind ❤