Shakshuka is one of those dishes that sounds more complicated than it is. A spiced tomato base, something substantial cooked inside it, bread to pull it all apart with. Traditionally made with eggs, it translates beautifully to a plant-based kitchen when you use our Chickpea Patties as the protein.
The trick is to crumble the patties into rough, uneven pieces rather than cutting them cleanly. The irregular edges soak up the sauce and develop a texture that is somewhere between soft and slightly crisp at the edges — nothing like a boiled egg, but satisfying in its own way.
This is a one-pan breakfast that reads like dinner. Make it on a Wednesday morning when you have nowhere to be.
Ingredients
Instructions
- 1
Heat the olive oil in a wide, heavy pan over medium heat. Add the onion and pepper and cook for 8 minutes, stirring occasionally, until softened and starting to catch color at the edges. Add the garlic and cook for another minute.
- 2
Stir in the smoked paprika, cumin, and chili flakes and let the spices bloom in the oil for 30 seconds. Add the crushed tomatoes, season generously with salt and pepper, and bring to a simmer. Let the sauce cook uncovered for 10 minutes until it thickens slightly.
- 3
Nestle the crumbled Chickpea Patties into the sauce, pressing them gently into the surface without fully submerging them. Spoon some sauce over the tops. Cover the pan and simmer on low for 8–10 minutes until the patties have warmed through and absorbed some of the sauce.
- 4
Remove the lid, scatter fresh herbs over the top, and bring the pan straight to the table with bread and lemon wedges alongside. Serve immediately.