Vegan Israeli Brunch Delight: Shakshuka with Avocado Toast & Chickpea Salad
This vegan Israeli brunch delight recipe offers a flavorful and satisfying plant-based meal, featuring shakshuka with avocado toast and chickpea salad. Enjoy a mouthwatering feast that's perfect for vegans or those seeking an easy, delicious brunch option.
Allergens
None
Ingredients
- 2 ripe avocados, sliced
- 4 cups shakshuka sauce (tomatoes, onions, bell peppers, garlic)
- 1 can chickpeas, drained and rinsed
- 1/2 cucumber, thinly sliced
- 1/2 lemon, juiced
- Fresh parsley, chopped
- Olive oil, for drizzling
- Salt and pepper, to taste
- Bread, for serving (gluten
- free or regular)
Instructions
- Preheat oven to 350°F (180°C).
- To make the shakshuka sauce, sauté onions, bell peppers, and garlic until softened. Add canned tomatoes, spices, and seasonings. Simmer until thickened.
- In an oven safe skillet or dish, spread 1/2 of the shakshuka sauce, creating a base for your vegan shakshuka.
- Crack eggs directly into the shakshuka sauce and season with salt and pepper. Bake in the preheated oven until the egg whites are set and yolks are cooked to your desired preference.
- For the chickpea salad, combine drained and rinsed chickpeas, thinly sliced cucumber, lemon juice, fresh parsley, salt, and pepper. Toss gently to combine.
- To serve, toast your choice of bread and top with creamy avocado slices. Place shakshuka on the side and spoon a portion of the chickpea salad over the avocado toast.
- Drizzle with olive oil and garnish with additional parsley for an appealing presentation. Enjoy your vegan Israeli brunch delight!
Chef’s Insight
This vegan shakshuka recipe highlights the rich flavors of Israeli cuisine while providing a satisfying plant-based meal.
Notes
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