Shakshuka with Roasted Cauliflower and Tahini Drizzle
A delectable fusion of traditional Middle Eastern shakshuka and roasted cauliflower, topped with a creamy tahini drizzle. This dish is a flavorful adventure that brings the warmth of mediterranean spices to your table, perfect for a hearty breakfast or a satisfying dinner.
Equipment
- Large skillet with lid
- Baking sheet
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
For the Shakshuka
- 1 tbsp olive oil
- 1 large onion, diced about 2 cups
- 1 red bell pepper, seeded and diced about 1 cup
- 3 cloves garlic, minced about 1 tbsp
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili flakes optional
- 1 can whole peeled tomatoes, crushed by hand 28 oz
- Salt and pepper, to taste
- 4 large eggs
- Fresh parsley, chopped for garnish
For the Roasted Cauliflower
- 1 medium cauliflower, cut into florets about 1.5 lbs
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Tahini Drizzle
- 1/4 cup tahini
- 2 tbsp water
- 1 tbsp lemon juice
- 1 small garlic clove, minced about 1 tsp
- Salt, to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread the florets on a baking sheet and roast for 25-30 minutes until tender and golden brown, stirring halfway through.
- While the cauliflower is roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until the vegetables are soft, about 5-7 minutes.
- Stir in the minced garlic, smoked paprika, cumin, and chili flakes if using, and cook for another minute until fragrant.
- Pour in the crushed tomatoes, season with salt and pepper, and let the mixture simmer for 10-15 minutes until it thickens slightly.
- With the back of a spoon, make four wells in the tomato mixture. Crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking, 5-8 minutes for soft yolks.
- While the eggs are cooking, prepare the tahini drizzle by whisking together tahini, water, lemon juice, minced garlic, and salt until smooth. Add more water if needed to reach a drizzling consistency.
- Once the cauliflower is roasted, remove it from the oven and set aside.
- When the shakshuka is ready, top it with the roasted cauliflower florets. Drizzle the tahini sauce over the shakshuka and garnish with chopped parsley.
- Serve hot directly from the skillet, ensuring every plate gets an equal share of eggs, sauce, cauliflower, and tahini drizzle.
Notes
For a vegan version, substitute eggs with chickpeas or tofu.
Adjust the level of spiciness to your taste by increasing or reducing the amount of chili flakes.
The tahini sauce can be prepared ahead of time and stored in the refrigerator.