Vegan Avocado Shakshuka

Vegan Avocado Shakshuka

There are a few dishes that I used to really love before I went vegan, which I haven’t revisited, as they tend to depend largely on their dairy components. Shakshuka is one of those dishes–cooling eggs poached or baked in a spicy tomato and pepper sauce, which is absolutely perfect as a (relatively) healthy hangover cure. Here’s a successful alternative, which uses avocado instead of egg to cool down the spicy tomato sauce: just as healthy, and just as tasty! It’s also very simple and quick, which is just what you need on a gloomy weekend morning. As the sauce is essentially a thick salsa, you can also use/mix in any leftover salsa you have lying around (in our house there are always jars of salsa that haven’t been finished). This recipe feeds two and is based on a very simple shakshuka recipe that I’ve used for a few years, so feel free to add in whatever you like. A fan of spicy food? Add some jalapeños or extra chili powder. If you’re not actually vegan, feta crumbled on top is a delicious addition. It should really be made and served in small skillets, but I don’t own any, so a large pan works just fine.

Vegan Avocado Shakshuka

You’ll need:
2 ripe avocados, halved,
1 x 400g tin of chopped tomatoes,
half a yellow bell pepper, chopped,
half a red bell pepper, chopped,
a couple of tortillas, cut into triangles,
1 small onion, chopped,
1 tsp cumin,
1 tsp paprika,
1 tsp chili powder,
salt & pepper,
a handful of fresh parsley, chopped,
olive oil.

Vegan Avocado Shakshuka

Vegan Avocado Shakshuka

1. Fry the onion, cumin, paprika and chili in a heavy-bottom pan or skillet on a low-med heat in 5ml olive oil, until soft.
2. Add the peppers, fry for a further 5 minutes.
3. Set the oven grill on medium-high.
4. Add the tomatoes to the mix, season to taste, and simmer until nicely thickened.
5. Place the four avocado halves in the mix, evenly spacing them.
6. Continue to simmer until you can feel that the avocados are warm on top, then pop the whole thing under the grill for about 5 minutes. At this stage you can also put the tortilla triangles on a shelf underneath the shakshuka to toast, also for 5 minutes.
8. Take everything out, sprinkle with fresh parsley, and enjoy!

Vegan Avocado Shakshuka

3 Responses to “Vegan Avocado Shakshuka”
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  1. […] killer. It’s a bit of mix of a recipe from the hungover cookbook plus my recipe for vegan avocado shakshuka. These amounts will make two very full tortillas with a little filling to spare, so you could […]

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