Vegan Shakshuka With Chickpeas | Healthy 1-Pot Recipe - Elavegan (2024)

FAQs

How do you make shakshuka less liquidy? ›

Liquids: If the sauce exudes a lot of liquid, cook it until most of the liquid has evaporated. By the time you add the eggs there should be no more than two tablespoons of liquid left in the pan.

My favorite ones include a roasted red pepper hummus, a roasted cauliflower hummus, and a carrot and turmeric hummus. Other side dishes to consider. You could for instance add a mint-yogurt sauce, a feta-yogurt dip, a vegan garlic-herb tahini sauce, or even a vegan cashew basil dressing.

Connoisseurs insist shakshuka should be eaten from the pan.

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

Crack in the eggs and simmer

Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!

Shakshuka is a classic Middle Eastern recipe made from wholesome ingredients. This traditionally vegetarian dish has a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika.

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

What's the difference between shakshuka and huevos rancheros? ›

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

The spice varieties vary depending on where it's served. Shakshuka features a thick, saucy tomato base of peppers and onions with baked eggs. With menemen, the concept is a little different. Think of it as more of a soft egg scramble with lots of silky green peppers and fresh tomato.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

We love topping our shakshuka with feta cheese, parsley, and olive oil. We eat ours with toasted bread – our favorite is sourdough or pita bread. Shakshuka is best served fresh. You can make the sauce ahead of time, but I recommend cooking the eggs right before you are ready to serve.

Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.

Boil it a bit

This is known as “reducing,” in the culinary world, because you are reducing the sauce's volume by boiling some of the water off, leaving behind the fat and other tasty ingredients (with higher boiling points). If your sauce looks runny before it even hits your food, boil it for a bit to thicken it up.

Can I use flour to thicken watery scrambled eggs? Flour isn't the best option to thicken scrambled eggs. It can create lumps and an unpleasant taste. Better options include cooking the eggs longer over low heat or adding cheese or sour cream.

Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture.

Make a Starch Slurry

Ingredients like flour, cornstarch and arrowroot powder punch above their weight when it comes to thickening liquids. Their starch granules absorb liquid, then swell with heat to hold up to 10 times their volume.