Background

• Shakshuka

Ingredients

• 1 medium onion, diced or finely chopped
• 1 medium red bell pepper, diced or finely chopped
• 2 cloves of garlic, minced or 4 cloves whole
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 15 oz can fire-roasted crushed or diced tomatoes
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon Aleppo pepper
• ¼ teaspoon cinnamon
• Pinch of coriander and cardamom
• 2 cups chickpeas or ¾ cups JUST Egg
• Fresh parsley
• Yogurt or labneh

Instructions

1. Heat the olive oil in a large, deep pan on medium
2. Sweat the onions, bell peppers, and garlic (if minced add the garlic a bit later)
3. Caramelize the tomato paste with the aromatic mixture
4. Deglaze the pan with the canned tomatoes, then cook for 10 minutes until thickened
5. Add in the spices and mix
6. Mix in the chickpeas and cook for a bit longer OR create 3 or 4 wells in the sauce for the JUST Egg
7. If using JUST Egg, pour ¼ cup into each well and cover pan to set for 5-8 minutes on medium low
8. Garnish with fresh parsley and yogurt or labneh