Shakshuka is a stunning dish of eggs coddled in a spicy tomato and pepper sauce. It originated in Tunisia and is extremely popular in the Middle East, in fact it’s considered a national dish of Israel. It’s served with strained natural yoghurt and you eat it by scooping it up with torn pieces of bread. It’s so delicious, the sharp, tangy, spicy sauce is perfectly offset by the rich, creamy egg and yoghurt and since going plant based, it’s a brunch option I have really missed.
So I made a vegan version of it this morning. I replaced the savoury, creamy, rich eggs and yoghurt with a cashew sauce and oh my, it works! Same satisfying scoopability, same rich-meets-sharp, soothing-meets-spicy deliciousness. It’s simple to make too! You just need a blender for the cashew cream and a frying pan for the sauce.
Liz x
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Ingredients (serves 4)
- 1 white onion
- 1 red pepper
- 1 tbsp olive oil
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp rose petals
- 1 tsp chilli flakes (or more if you like it hot)
- 4 cloves of garlic
- 1 tin chopped tomatoes
- salt & pepper to taste
Method
Sauté sliced onion and pepper with a pinch of salt and a tbsp of olive oil until softening and starting to take on some colour.
Add the sliced garlic and whole spices and sauté until fragrant. Then add the chilli flakes and rose petals.
Tip in the tin of chopped tomatoes and swirl out the tomatoey juices from the tin into the pan with half a tin of water. Season with salt and pepper.
Simmer until thickened and rich for about 10 minutes and then serve with swirls of cashew cream and toasted bread or flatbreads.
Cashew Cream Ingredients
- large handful of cashew nuts
- 1 tbsp lemon juice
- pinch of turmeric
- 1/2 tsp garlic powder
- salt & pepper to taste
Method
Put all the ingredients into a blender and then add enough water to partially cover the nuts. Blend until smooth then taste and adjust the seasoning if needed.
