Fraser Cooks

Name: Green Shakshouka
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Middle Eastern
Ingredients: Maldon Salt; Fresh Parsley (1 Bunch); Leek; Ground Cumin Seed; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Navitas Organics Turmeric Powder, Organic; Tampico Spices Coriander Ground - Oz; Organic Minced Garlic; Josie's Organic Cilantro; Stahlbush Island Farms Yellow Onion, Diced; Bob's Red Mill Large Flake Nutritional Yeast; Crystal Geyser Alpine Spring Water, Natural; Acelgas Roja; Embasa Jalapenos, Sliced, in Escabeche; Heyday Canning Co Cannellini Beans, Tomato Alla Vodka; Ziba Foods Dry Roasted & Salted Heirloom Almonds, Shakhurbai

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Green Shakshouka

Serves 320 mins prep10 mins cook

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.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tsp salt

tbsp fresh parsley

leek

tsp ground cumin

Navitas Organics Turmeric Powder, Organic

tsp turmeric powder

tsp ground coriander

clove garlic clove

tbsp cilantro

onion

Bob's Red Mill Large Flake Nutritional Yeast

tbsp nutritional yeast

Crystal Geyser Alpine Spring Water, Natural

cup water

swiss chard

jalapeno

Heyday Canning Co Cannellini Beans, Tomato Alla Vodka

can canned white cannellini beans

Ziba Foods Dry Roasted & Salted Heirloom Almonds, Shakhurbai

cup almond

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Instructions

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!

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