Shakshouka with Feta and Fire Roasted Bell Peppers

A few months back, I was on a business trip in Los Angeles where I ate Shakshouka at the La Brea Bakery Cafe. It was delicious, comforting, and seemed easy enough to make at home and for the Meatless Mondays vegetarian blog posts.

Shakshouka is originally a North African egg and tomato sauce dish but has become extremely popular throughout the middle east. It is typically served in a cast iron skillet with bread to soak up the sauce.

I took some liberties with this Shakshouka recipe, mainly because I only had roasted red bell peppers rather than plain and I didn’t want to go to the grocery.

Additionally, I added feta, because I have read that is sometimes done and I’m always looking for an excuse to sprinkle cheese on things.

I should also mention that I did not even pretend I was going to feed this to the kids. My daughter doesn’t eat eggs “EVER” and my son had fallen asleep on the couch at 4:30 because he refused to nap at 2. He was still sleeping at dinner time and there was no way he was going to feel adventurous about food when he finally woke up to eat something. My husband, however, loved it.

This article originally published on www.groundingup.com

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Print Recipe
Shakshouka with Feta and Fire Roasted Bell Peppers
Eggs cooked in a savory tomato, onion, and roasted bell pepper sauce and baked with feta cheese. Served over mixed grains our couscous.
Shakshouka with Feta and Fire Roasted Red Bell Peppers
Course Main Dish
Cuisine Vegetarian
Prep Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 45 minutes
Servings
people
Ingredients
Shakshouka with Feta and Fire Roasted Red Bell Peppers
Instructions
  1. preheat your oven to 375. Prepare this entire dish in a large cast iron skillet if you have one.
  2. Chop or roughly process the whole tomatoes combined with your roasted red bell peppers. Mine came from a jar but freshly roasted bell peppers work as well.
    Shakshouka is originally and North African egg and tomato sauce dish but has become extremely popular throughout the middle east. It is typically served in a cast iron skillet with bread to soak up the sauce.
  3. Thinly slice the onion and garlic and saute in the skillet with 3 tablespoons of olive oil until their are very soft and beginning to brown. You may also thinly slice your bell pepper and add it at this stage if you prefer that over the food processor.
    Shakshouka is originally and North African egg and tomato sauce dish but has become extremely popular throughout the middle east. It is typically served in a cast iron skillet with bread to soak up the sauce.
  4. Add your tomatoes and peppers from the food processor. Add the spices including the salt and pepper and mix well. Simmer for 10 minutes until the sauce thickens a bit.
    Shakshouka is originally and North African egg and tomato sauce dish but has become extremely popular throughout the middle east. It is typically served in a cast iron skillet with bread to soak up the sauce.
  5. Add the feta and stir to combine
    Shakshouka is originally and North African egg and tomato sauce dish but has become extremely popular throughout the middle east. It is typically served in a cast iron skillet with bread to soak up the sauce.
  6. Create small wells in the sauce using a spoon and crack an egg into each one being careful not to get any shells in there. Then place the skillet in the oven and cook for 7-10 minutes more.
    Shakshouka is originally and North African egg and tomato sauce dish but has become extremely popular throughout the middle east. It is typically served in a cast iron skillet with bread to soak up the sauce.
  7. Garnish and serve.
    Shakshouka with Feta and Fire Roasted Red Bell Peppers
Recipe Notes

We served this over mixed grains, but I think technically, shakshouka is meant to be served with bread. Either way, it is an easy, delicious, and healthy meatless Monday option.

Barley Stuffed Peppers

These barley stuffed peppers from ThugKitchen are a staple at our house. I posted them on the blog about a year ago, but wanted to repost with a few additional notes.

A couple of thoughts regarding these barley stuffed peppers

In our humble opinion, it needs cheese. So, we add 1/4 cup of shredded parmesan to the actual stuffing mix and then we sprinkle shredded parmesan as a garnish. Obviously, doing this makes the recipe “non-vegan” but we are cool with that.

Technically, the ThugKitchen version of these barley stuffed peppers calls for white OR kidney beans. We always use white beans because they are smaller than kidney beans, which just seem to bulky to be stuffed into small places.

Also, the barley stuffing can be used to stuff much more than just peppers. We have used it to stuff zucchini, acorn squash, and tomatoes.

The kids, age 3 and 11, have a great time selecting their bell peppers. Audrey usually goes for green and you can’t really count on John to be consistent with the color of pepper he chooses. I usually buy a few extra peppers because the kids manage to eat them raw before I even have time to get the stuffed peppers in the oven.

Print Recipe
Barley Stuffed Peppers
These barley stuffed peppers from ThugKitchen are a staple at our house. I posted them on the blog about a year ago, but wanted to repost with a few additional notes. Bell peppers with a vegan barley stuffing. Serve as a main dish for a light meal or as a side for a colorful and flavorful addition to any meal.
barley stuffed peppers
Course Dinner, Main Dish
Cuisine Vegan, Vegetarian
Servings
Stuffed Peppers
Ingredients
Course Dinner, Main Dish
Cuisine Vegan, Vegetarian
Servings
Stuffed Peppers
Ingredients
barley stuffed peppers
Instructions
  1. 1–In a medium pot, heat the oil over medium heat. Add the onion and cook until it starts turning golden, about 3 minutes. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Throw in the barley, tomato, and vinegar and stir. Add the broth, salt, and pepper and let it come to a low simmer. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes. 2–While the barley is simmering, heat your oven to 375° F. Cut the tops off the bell peppers and scrape out the seeds. Place them in an oiled pie place or loaf pan, something where their asses won’t be sliding around once they’re stuffed. 3–When the barley is done, fold in the beans and turn off the heat. (This filling can even be made a day or two ahead of time, no fucking problem.) Fill the bell peppers up to the top with the filling, cover them tightly with foil, and bake until the peppers are tender, 45 minutes to 1 hour. Let them rest for 5 minutes after coming out of the oven, ’cause those fuckers are hot. Top with the parsley and serve.
Recipe Notes

Thanks to ThugKitchen for the recipe. I didn't technically ask them for permission to publish their recipe, but those assholes can just fucking get over it.

For more vegan and vegetarian recipes, visit the recipes are of this site here. Check out the homepage for additional yoga information and inspiration. Namaste!

This article originally published on www.groundingup.com