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.

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African Pineapple Peanut Stew

Happy Meatless Monday all. I dug out an oldie but a goodie for this Monday. This recipe comes from the Moosewood Restaurant Cooks at Home cookbook my friend gave me a few years ago when she learned I had gone vegetarian.

The Moosewood Restaurant in Ithaca, New York is well known for its vegetarian cuisine. I’ve never been there, but their cookbooks are a great staple for any vegetarian and vegan kitchen.

Enjoy this delicious stew. Let me know what you think.

Ingredients
1 cup chopped onion
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch of kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/2 cup chopped fresh cilantro (optional)
salt to taste
Garnish with crushed peanuts and scallions
African Pineapple Peanut Stew
Sauté the onions until slightly browned; about 5 minutes.

 

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Add the pineapple and its juice to the onions and bring to a simmer.
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Stir in the kale or chard, cover and simmer for 5 minutes, stirring a couple of times, until just tender.
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Mix in the peanut butter, Tabasco, and cilantro (if using) and simmer for 5 minutes.
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Add salt to taste, and serve. We served this over mixed grains, but the original recipe recommends serving it with rice, millet, or couscous. We have served it over polenta as well with great results.

The article originally published on www.groundingup.com