Shakshuka

Shakshuka is a tasty Middle Eastern breakfast. Story has it that it originated in Ottoman North 

Africa in the mid-16th century after tomatoes were introduced to the region. There are many variations across the North African countries as well as from house to house. Usually there are eggs and some with meat, but this is a vegan dish.

Arabic: شكشوكة

/šakšūkah/

"a mixture"

Serves 6

Preheat the oven to 375F (190C)

1 12-ounce (340 g) organic firm tofu, drained, pressed for 30 minutes

1 19-ounce (455 g) can organic chickpeas, drained, rinsed, and dry with a towel

1 Tbs. (15 ml) organic lemon juice

2 Tbs. (30 g) Dijon mustard

1 tsp. (2 g) each: turmeric, cumin, red pepper flakes, and smoked paprika

3 Tbs. (45 ml) olive oil

2 Tbs. (18 g) each: za'atar spice; chopped dill (or 2 tsp./4 g dried dill)

pinch or two black pepper

1 diced organic each: green bell pepper and yellow onion

3 minced organic garlic cloves

1 28-ounce (200 g) can fire-roasted tomatoes

1/3 cup (45 g) cilantro or parsley leaves, chopped, plus some for garnish

1 organic avocado, thickly sliced

1/4 cup (30 g) pomegranate seeds (substitutions: red currants, blackberries, cranberry juice, raspberries or cranberries)

وا حد /waah-heet/ ١ 1. Warm up a baking tray in the oven.

إثنان /eth-naan/ ٢ 2. Toss the chickpeas with lemon juice in a bowl.

ثلاثة /theh-la-theh/ ٣ 3. Add Dijon mustard and paprika.

أربعة /ahr-uh-bah-ah/ ٤ 4. Pour over the chickpeas and spread on the baking sheet in a single layer. 

خمسة /hahm-sah/ ٥ 5. Roast for 10 minutes. Toss, then roast another 10 minutes.

ستّة /siiht-tah/ ٦ 6. In a small bowl, stir 1 Tbs. (15 ml) oil and za'tar.

سبعة /sehib-uh-ah/ ٧ 7. Drizzle over the chickpeas once they have roasted for 20 minutes.

ثامنية /ttihs-anh/ ٨ 8. Cook another 10 minutes. Remove and set aside to cool.

تعسة /tihs-anh/ ٩ 9. Unwrap the tofu and slice in half widthwise to coat 2 thinner rectangles.

عشرة /ahsh-ahr-rah/ ١٠ 10. Slice each in half, then each piece alone the diagonal to create 8 triangles.

إحدى عشر /aḥada ‘ashar/ ١١ 11. Brush each piece all over with 1 Tbs. (15 ml) oil. Then sprinkle with turmeric and black pepper. 

إثنا عشر /iṯnā ‘ashar/ ١٢  12. Preheat a cast iron pan over medium heat.

ثلاثة عشر /ṯālatha ‘ashar/ ١٣ 13. Add the tofu pieces in batches and cook until lightly browned on each side, about 4-5 minutes on each side. Transfer to a plate and set aside. Keep the ion pan on the stove.

أربعة عشر /arba’a ‘ashar/ ١٤ 14. Add another Tbs. (15 ml) oil to the pan and let it warm for 30 seconds.

خمسة عشر /ḫamsa ‘ashar/ ١٥ 15. Sauté the onions for 4 minutes. 

ستة عشر /siiht-tah 'ashar/ ٦٥ 16. Add the garlic and bell pepper, cook, strip occasionally, until softened and starting to brown, about 10 minutes.

عشر سبعة /sehib-uh-ah 'ashar/ ٧٥ 17. Stir in the cumin, coriander, and red pepper flakes, cook for an minute before adding canned tomatoes with their juices, cilantro, and drill. Stir will and simmer.

ثمانية عشر /ttihs-anh 'ashar/ ٨٥ 18. Place the tofu into the sauce. Place the pan into the over for 10 minutes.

تسعة عشر /tihs-anh 'ashar/ ٩٥ 19. Serve with cilantro/parsley, avocado slices and pomegranate seeds or substitution. Serve while warm with some warm pita or (GF) toasted rustic bread.

A cheesy version of shakskuka "Baked Goat Cheese with Chickpeas" 

https://veggiefernandezs.blogspot.com/2023/02/baked-goat-cheese-with-chickpeas.html