Green Shakshouka
Serves 3
20 mins prep
10 mins cook
30 mins total
A vibrant vegan shakshouka featuring a green base of Swiss chard, leek, and herbs, topped with 'vegan eggs' made from white beans and an almond-turmeric mixture, baked until warmed through and served with pita.
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1. Preheat your oven to 350F. In a blender, make the vegan egg by blending the white beans with garlic and nutritional yeast, add a splash of water if needed, to thin it out. Set in a bowl and add the almonds, blend with salt, water and turmeric. Place in another bowl. 2. In a large casserole dish, or cast iron pan that is oven safe, heat over medium heat and add the olive oil. Warm and add onions, leek, jalapeño, garlic, cumin, coriander, Swiss chard, herbs and water. Mix to combine. Cook for 3-5 minutes. 3. Add a scoop of the white bean puree then a smaller scoop of the yellow almond mixture to form your eggs (the recipe maker added 3 eggs total). Cover and bake for 5 minutes, until warmed through. Remove and serve with pita!