Shakshuka is an Israeli one-pan dish with vegetables, spicy tomato sauce and eggs. Of course you can do that the plant based way too! Tradtionally, you eat shakshuka with pita, naan or regular bread. A trendy low-carb dish!
Make sure you put the can of coconut milk in the fridge for at least 12 hours. This way, the thick part separates from the moisture. We use the thick part for the coconut cream.
Cut the onions into rings.
Put the coconut oil in a pan and fry the onions until translucent.
Press the garlic and fry it for a minute on medium heat.
Add the paprika, cumin and cayenne pepper and fry briefly until it starts to smell.
Add the tomato puree and fry for a minute, until everything is well mixed.
Gently squeeze the grilled bell pepper pieces so that the moisture is removed as much as possible. Cut into pieces and add to the spice mix.
Also add the tomato sauce.
Finely chop the coriander. Add half to the shakshuka and keep the other half aside.
Let it simmer for about 15 minutes, until the sauce has the right thickness.
Meanwhile, make the coconut cream. Scoop the thick part out of the can and beat with a whisk until soft and creamy. If the cream is already like cream, don’t whisk it but put thick part on the shakshuka like it is.
Spoon the shakshuka onto the plates. Garnish with coconut cream, coriander and tahin.
Eat with pita (spelt or wheat), naan or fresh baked bread.