Chickpea Shakshuka with Vegan Fried Eggs

Ingredients

• 1 tbsp olive oil (or canola oil)
• 1 onion (diced)
• 3 cloves garlic (chopped)
• 1 red bell pepper (cut into fine strips)
• 3 tbsp tomato paste
• 2 tsp paprika powder
• 1 tsp ground cumin
• 1x14 oz can strained tomatoes (or more chopped tomatoes)
• 1x14 oz can chopped tomatoes (or more strained tomatoes)
• 1 tbsp agave syrup (or sugar/maple syrup to taste)
• 1x14 oz can chickpeas (rinsed & drained)
• 1/3 cup kalamata olives (pitted and chopped)
• salt & pepper (to taste)
• 1 tsp chili powder (or to taste)
• vegan fried eggs (*see recipe notes for alternatives)
• coriander or parsley
• sesame seeds
• vegan naan (or pita/baguette/bread (*see recipe for alternatives))

Instructions

1. 1

   *Note: See step-by-step pictures at the top of the blog post!

2. 2

   Heat the oil in a skillet or pan and sauté the onion for 2-3 minutes until translucent. Then add the garlic and stir-fry for another minute. Now add the red bell pepper strips and fry for further approx. 4 minutes until they are slightly browned.

3. 3

   Add the tomato paste, paprika powder, cumin, and pepper. Then stir in the chopped and strained tomatoes and agave syrup and simmer covered for about 5 minutes. Then add the chickpeas and olives. Season to taste with salt and chili. Cover and simmer for another 5 minutes.

4. 4

   Meanwhile, prepare the vegan fried eggs according to this recipe (or any other side dish, dips, and toppings).

5. 5

   Finally, place the vegan eggs on top of the shakshuka. Garnish with fresh coriander or parsley and sprinkle with sesame seeds as desired.

6. 6

   Serve the shakshuka with white bread (naan, flatbread, pita, Artisan bread or baguette) and enjoy it straight from the pan. (Or serve in bowls over rice, potatoes, pasta, quinoa, millet or other gluten-free grains).

7. 7

   Enjoy!