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This hamburger soup crockpot is a comforting and easy-to-make dish featuring lean ground beef, russet potatoes, and mixed vegetables, perfect for a satisfying meal.
This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
The post Shakshuka appeared first on Budget Bytes.
Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.
Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!
Here’s what you’ll need to make this easy shakshuka recipe:
This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:
Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!
My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.
This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!
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Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!
If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!
The post Shakshuka appeared first on Budget Bytes.
This Thanksgiving turkey recipe has all the basic steps to cook perfect turkey this holiday. The result will be turkey with golden brown crispy skin and juicy, tender meat.
Waldorf salad is a classic dish that originated from the Waldorf Astoria Hotel in New York City in the late 19th century. It is a popular side dish for parties and potlucks, especially during the holidays. The salad is simple to make and has a delightf…
Waldorf salad is a classic dish that originated from the Waldorf Astoria Hotel in New York City in the late 19th century. It is a popular side dish for parties and potlucks, especially during the holidays. The salad is simple to make and has a delightful combination of flavors and textures. The sweetness of the… You’ll love this dish that’s full of protein!
You'll love this dish that's full of protein! This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean. It can be tough to get all your servings of veggies in…
The post Vegetable Pasta Sauce (7 Hidden Veggies) appeared first on My Pure Plants.
This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean.
It can be tough to get all your servings of veggies in a day, but this pasta sauce makes it easy. You can enjoy it with your favorite pasta, or even use it as a pizza sauce or in lasagna. It is so versatile and a great way to add more vegetables to your diet without feeling like you are missing out on flavor.
If you enjoy hidden veggie recipes, you should also try my vegan sweet potato brownies and sweet potato chocolate pudding.
[feast_advanced_jump_to]I absolutely love how this recipe is more than just a simple tomato sauce. It is a thick, creamy, and rich sauce that is perfect for any type of pasta. The best part is that it is a great way to get in those extra veggies, making it a hit with picky eaters or anyone who struggles with weird textures of vegetables and is looking for a meatless pasta option.
The combination of zucchini, carrots, celery, and chickpeas not only adds a variety of textures but also makes this sauce a nutrient-packed one-pot wonder. It is a great way to meal prep as it can be made in advance and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
The secret to this sauce is the way the vegetables are cooked and then blended. This not only helps to soften the vegetables and develop their flavors but also creates a smooth and velvety texture that is hard to resist.
This vegan pasta sauce is a celebration of fresh, simple ingredients that come together to make a delicious, hearty sauce. You will find most of these ingredients at your local grocery store.
Zucchini, carrots, and celery are the heart of this sauce. They are finely chopped and sauté to bring out their natural sweetness. When combined with the tomato sauce, they give the sauce a rich, hearty texture.
Chickpeas are a key ingredient in this recipe. They add a unique twist, providing a source of plant-based protein. They are a great way to make the sauce more filling and satisfying.
Nutritional yeast is a vegan pantry staple. It adds a cheesy, umami flavor to the sauce, making it incredibly delicious.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For this vegetable pasta sauce recipe, a high-quality blender is an absolute must. It is the key to achieving a smooth and creamy consistency for the sauce. I cannot stress enough how much of a difference a good blender makes in this recipe.
STEP 1
Begin by peeling and chopping one onion and three garlic cloves. Next, wash and chop two stalks of celery.
STEP 2
Then, wash, peel, and chop two medium-sized carrots. Follow this by washing, peeling, and chopping one medium-sized zucchini.
STEP 1
Heat a stockpot or a Dutch oven to medium heat and add two tablespoons of olive oil. Start by cooking the chopped onion for one to two minutes. Then, add the chopped garlic and cook for a few seconds.
STEP 2
Proceed by adding the sliced carrots to the pot. Stir and cook for five to six minutes. After that, add the chopped zucchini to the pot, along with a pinch of salt.
STEP 3
Season the vegetables with half a teaspoon of black pepper, one teaspoon of dried basil, and one teaspoon of oregano. Stir the ingredients until they are well combined.
STEP 4
Add the chopped celery to the pot. Stir to incorporate it with the other vegetables. Then, pour in one can of tomato sauce.
STEP 5
Continue to cook the vegetables until they are soft. This should take about 10-15 minutes. Once the vegetables are soft, add one can of drained chickpeas to the pot. Cook for an additional one to two minutes to warm up the chickpeas.
STEP 6
For extra flavor, add two tablespoons of nutritional yeast to the pot. This is optional, but it adds a delicious, cheesy flavor to the sauce.
STEP 7
Once all the vegetables are ready, transfer them to a blender. Blend the ingredients until you have a creamy vegetable pasta sauce.
Chopping your vegetables evenly and small is the key to reducing the cooking time of this recipe. The smaller you cut the veggies, the faster they will soften in the sauce, allowing you to prepare this delicious, healthy meal in no time.
For a spicy twist, try adding a teaspoon of red pepper flakes or a dash of cayenne pepper. This will give your sauce a kick and add a bold, fiery flavor that pairs well with the sweet, tangy tomatoes and the earthy chickpeas.
You can also roast the vegetables before adding them to the sauce. This will add a rich, caramelized flavor to the sauce and give it a slightly smoky undertone. Simply toss the chopped vegetables with a little olive oil, salt, and pepper and roast them in a 400°F (200°C) oven for 20-25 minutes, or until they are tender and slightly charred. Then add them to the sauce as directed.
If you prefer a smoother sauce, consider peeling the zucchini and the carrots before chopping them. This will give your sauce a silkier texture, and it’s a great way to sneak in some extra nutrients from the vegetable skins.
This versatile veggie pasta sauce can be used in a variety of ways. It is a delicious and healthy alternative to store-bought tomato sauce. You can use it to top your favorite pasta dishes, such as spaghetti, fettucini, or penne, instead of a bolognese sauce.
Plus, it is a great accompaniment to a wide range of vegan dishes. For example, you can serve it with sweet potato gnocchi or use it to make vegan meatballs. It pairs particularly well with falafels, eggplant meatballs, or mushroom meatballs.
You can also use it as a base for other classic dishes. It is a great addition to a vegan lasagna, adding a depth of flavor and a boost of nutrition. It can also be used in place of a traditional tomato sauce in chili, ratatouille, or shakshuka.
Storing and reheating this vegetable pasta sauce is super easy, and the best part is, that the flavors just keep getting better with time!
To store, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days, making it a perfect make-ahead option for busy weeknights.
If you want to freeze it, it’s best to do so without the pasta. The sauce can be frozen for up to 3 months. Just be sure to use a freezer-safe container, leaving some room at the top for expansion.
To reheat, simply transfer the sauce to a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating from frozen, allow it to thaw in the refrigerator overnight before heating it on the stovetop.
You can add other root vegetables such as parsnips, rutabagas, or celeriac. You can also add 2-3 medium-sized root veggies in addition to the ones listed in the recipe. However, keep in mind that the more veggies you add, the less the sauce will resemble a traditional tomato sauce.
If you want to increase the protein content of the sauce, you can add other legumes such as lentils or beans. However, if you want to maintain the traditional tomato sauce flavor, it is best to stick with chickpeas or white/cannellini beans.
You can use any type of pasta for this recipe. Whether it’s fettucini, spaghetti, penne, or even homemade sweet potato gnocchi, the choice is yours.
We have a collection of more than 30 easy and delicious vegan pasta recipes, or check out the below ones:
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The post Vegetable Pasta Sauce (7 Hidden Veggies) appeared first on My Pure Plants.
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