Vegan Israeli Shakshuka with Chickpea Salad and Fresh Avocado Slices: A Culinary Adventure in Flavors and Textures

Allergens

None

Ingredients

• 2 cups diced tomatoes
• 1 cup chopped bell peppers
• 1 cup sliced onion
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked chickpeas
• 1 avocado, sliced
• 4 eggs
• Olive oil

Instructions

1. In a large skillet, heat olive oil over medium heat and sauté onions, bell peppers, and garlic until softened.
2. Add diced tomatoes, smoked paprika, cumin, coriander, salt, and pepper to the skillet, stirring well to combine.
3. Simmer the mixture for 10 minutes, or until it thickens slightly.
4. Stir in chopped cilantro and remove from heat.
5. In a separate bowl, mix cooked chickpeas with your preferred salad dressing. Season with salt and pepper to taste.
6. Preheat oven to 375°F (190°C).
7. Crack an egg into each of the four hollowed out spots in the skillet, seasoning them with a bit of salt and pepper.
8. Place the skillet in the preheated oven for 12 15 minutes or until the eggs are cooked to your desired level.
9. Assemble the dish by placing chickpea salad on the side of the plate, adding the shakshuka, and finishing with avocado slices.

Chef’s Insight

To enhance the aroma and flavors, use fresh ingredients and allow the mixture to simmer to develop deeper flavors.

Notes

Experiment with different spices and herbs to suit your personal taste preferences.