Cinematic Vegan Pakistani Breakfast Bowl: Aromatic Shakshuka and Crispy Potatoes

Allergens

None

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 tablespoon salt
• 4 large potatoes, peeled and diced
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, ground
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon garam masala
• 1 can (14.5 oz) diced tomatoes
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups baby spinach
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Rinse the basmati rice in cold water and drain. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 20 minutes or until the rice is tender and has absorbed the water. Set aside.
2. Heat oil in a large skillet over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Stir in coriander, paprika, turmeric, chili powder (if using), and garam masala, cooking for an additional minute to release the flavors.
3. Add diced tomatoes, onion, green bell pepper, garlic, and ginger to the skillet. Cook until the vegetables are tender, about 5 7 minutes.
4. Stir in baby spinach and cook until wilted, about 2 3 minutes. Season with salt and black pepper, to taste.
5. In a separate pan, cook the diced potatoes in oil until crispy and golden brown. Season with salt.
6. Assemble the breakfast bowls by placing a scoop of rice at the bottom, topping it with the shakshuka mixture, and serving with crispy potatoes on the side. Garnish with fresh cilantro leaves.

Chef’s Insight

This recipe is inspired by traditional Pakistani flavors and techniques, which are sure to satisfy your taste buds while providing a wholesome, vegetarian meal.

Notes

For an extra touch of flavor and visual appeal, drizzle the shakshuka with a bit of lemon juice before serving.