“Delightful Vegan Israeli Brunch: Shakshuka with Smoky Eggplant Hummus & Quinoa-Stuffed Peppers”

Allergens

Eggs, Gluten-Free (if using gluten-free quinoa)

Ingredients

• 2 cups cherry tomatoes
• 1 medium eggplant
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 3 bell peppers
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the eggplant into 1/2 inch cubes and spread them onto the prepared baking sheet. Roast for 25 minutes or until tender and golden brown. Remove from oven and let cool slightly.
3. In a food processor, combine the roasted eggplant, tahini, lemon juice, smoked paprika, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding water as needed to reach your desired consistency. Set aside.
4. Prepare the Shakshuka: In a large skillet, heat olive oil over medium heat. Add onion and sauté until softened and translucent. Stir in tomatoes, bell peppers, smoked paprika, cumin, salt, and pepper. Cook for 10 minutes or until the vegetables are tender.
5. Carefully crack the eggs into the skillet, spacing them evenly. Cover and cook over low heat until the egg whites are set and the yolks are cooked to your desired level.
6. Meanwhile, cook quinoa according to package instructions. Once cooked, stuff each bell pepper with the prepared quinoa and place in a baking dish.
7. Top the stuffed peppers with the Shakshuka mixture and bake for 15 20 minutes or until heated through.
8. Serve the Shakshuka topped Quinoa Stuffed Peppers alongside the Smoky Eggplant Hummus, garnished with fresh parsley.

Chef’s Insight

The flavors in this dish are meant to be bold and inviting, transporting you straight to the Mediterranean with each bite.

Notes

The Shakshuka can be made ahead of time and reheated when ready to serve.