vegan shakshuka
A one-skillet breakfast dish backed with tomatoes, red pepper and spices with rich and velvety polenta to create the perfect brunch show stopper.
Ingredients
- 15 ml olive oil
- 150 grams onion halved and thinly sliced
- 150 grams bell pepper thinly sliced
- 8 grams garlic cloves minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp ground cayenne or to taste
- 400 grams plum tomatoes canned
- 50 grams polenta dried
- salt and pepper to taste
- hot sauce and chopped cilantro for serving
Instructions
- Heat oven to 190 °C (375 °F).
- Heat oil in a large skillet (or water if avoiding oil) and add onions and bell peppers and cook gently until very soft about five to seven minutes over medium/high heat.
- Add in garlic and spices and continue to cook for two minutes.
- Pour in tomatoes and season with salt and pepper and simmer until tomatoes have thickened about 10 minutes.
- Meanwhile, place polenta and 200 ml water in a separate saucepan and cook as instructed (stirring over medium heat for five to six minutes).
- Make five slight dents in the shakshuka using the back of a serving spoon and spoon in polenta into each section and sprinkle with vegan goat’s cheese if desired.
- Transfer pan/ skillet to oven and bake for six to seven minutes until the polenta firms slightly and gains some colour.
- Sprinkle with cilantro and serve with hot sauce and avocados or any other topping that you would like.
Nutrition
Calories: 92kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 10mgPotassium: 391mgFiber: 3gSugar: 6gVitamin A: 2279IUVitamin C: 65mgCalcium: 30mgIron: 1mg
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