Shakshuka! Have you ever had Shakshuka? I just love saying it. Shakshuka is basically a poached egg dish filled with a heavy tomato sauce that is filled with spices and is quite popular in Northern Africa and parts of the Middle East. I remember having my first shakshuka for brunch a few years ago and felt like I had an orgasm of flavors in my mouth. It is a crave worthy dish.
Since today is Sunday I thought it would be perfect to slow cook a yummy version of shakshuka. My version of shakshuka is completely vegan and has artichoke hearts, spinach, chickpeas and international spices that kick up the heat in this dish. I call it my international version of shakshuka or whatever is in my fridge and pantry shakshuka. I added spices like za’atar, Tasmania devil dust, and harissa in this 9-ingredient dish. Sounds exotic huh? Well the combination of these spices makes the sauce rich, spicy, hearty, and crave worthy. When poured into the veggies and chickpeas and slow cooked in the oven for 20 minutes it creates a rich and satisfying dish that will keep your tummy full for most of the day. Most eat their shakshuka with a hearty bread but today my husband requested that I make garlic scallion roti and well it was a nice complement to the dish. So, if you have a little time and want to make something hearty and delish then I encourage you to make my Harissa Tasmania Devil Dust & Za’atar Shakshuka with Garlic Scallion Roti.
Buen Provecho!
Harissa Tasmania Devil Dust & Za’atar Shakshuka with Garlic Scallion Roti
Printable Version
Yield: Serves 6 Total Time: 90 minutes
Ingredients:
Shakshuka
-14 oz. Can of Artichoke Hearts
-1 Can of Chickpeas (Garbanzos) (15.5 Oz./Can)
-28 oz. Can of Crushed Tomatoes
-3 Cups of Organic Baby Spinach
-5 Cloves of Garlic
-1 Yellow Onion
-3 Tablespoons of Mina Harissa Spicy
-1 Teaspoon of Ground Za’atar
-1 Teaspoon of Tasmania Devil Dust
-1 Teaspoon of Chili Powder
-1 Teaspoon of Kosher Salt
-3-4 Tablespoons of Olive Oil
Roti
-2 ½ Cups of All Purpose Flour
-1 Teaspoon of Kosher Salt
-1/2 Teaspoon of Ground Garam Masala
-1 Cup of Warm Water
-1/2 Cup of Finely Chopped Green Onion (Scallion)
-1/4 Cup of Finely Chopped Garlic (4 Cloves)
-1 Cup of Corn Oil
-1/4 Cup of Olive Oil
Equipment Needed:
-Cutting Board
-Knife
-Parchment Paper
-Paper Towels
-Measuring Cup
-Tongs/Spatula/Wooden Spoon
-Rolling Pin
-Skillet Pan
-Glass (Oven Safe) Deep Pie Dish
-Mixing Bowls
-Serving Dishes/Bowls
Prep:
-Preheat oven to 375 degrees Fahrenheit
-Get a cutting board and sharp knife
-Finely chop one yellow onion and set aside
-Remove the peel of 5 garlic cloves and finely chop and set aside (for Shakshuka)
-Remove the peel of 4-5 garlic cloves and finely chop and set aside (for Roti)
-Rinse 2-3 sprigs of green onion and finely chop and set aside (for Roti)
-Open 15.5 oz. can of chickpeas and drain
-Remove the skins of the chickpeas and set aside
-Open 14 oz. can of artichoke hearts and drain
-Finely chop the drained artichoke hearts and set aside
-Open the 28 oz. can of crushed tomatoes and set aside
-Open the package of organic baby spinach, rinse the spinach and set aside
Directions:
Shakshuka Sauce
–Get a skillet and put it on the stove and turn the gas/electric knob to a low to
medium setting
-Pour 3 tablespoons of olive oil onto the heated pot
-Pour 1 finely chopped yellow onion, 5 finely chopped pieces of garlic into the skillet
and sauté
-After the ingredients are sautéed then pour in the 28 oz. can of crushed tomatoes into
the skillet and stir
-Pour 3 tablespoons of Mina Harissa Spicy into the skillet and stir
-Pour 1 Teaspoon of Ground Za’atar, 1 Teaspoon of Tasmania Devil Dust , 1 Teaspoon
of Chili Powder, and 1 Teaspoon of Kosher Salt into the skillet and stir
Harissa Tasmania Devil Dust & Za’atar Shakshuka
-Get a glass (oven safe) deep pie dish
-Pour 1 tablespoon of olive oil
-Add the package of rinsed organic baby spinach
-Add the skinned chickpeas
-Add the chopped artichokes
-Pour in and evenly fold in the shakshuka sauce into the pie dish with all the other
ingredients,
-Place in the pre-heated oven and bake for 20 minutes
-Remove after 20 minutes
-Serve in a bowl
Garlic Scallion Roti
-Get a large mixing bowl or KitchenAid Mixing Bowl
-Pour 2 ½ cups of all-purpose flour, ½ teaspoon of ground garam masala, 1 teaspoon
of kosher salt into the bowl, and ¼ cup of olive oil into the bowl
-Using a KitchenAid mixer or handheld mixer, mix all ingredients together
-With mixer still on, gradually add ½ to 1 cup of warm water and mix
-After the dough is properly mixed (don’t want it too wet or too dry)
-Remove the dough from the mixing bowl and place on parchment paper
-Knead the dough and then divide the dough into 12-16 equal portions (make 12- 16
medium size balls)
-Get a rolling pin and roll 1 medium ball into an oval shape a little bigger than
the size of a corn tortilla
-Then sprinkle some chopped garlic and scallion onto the flattened roti dough and
with a rolling pin roll the dough again so the scallion and garlic are flattened into the
dough
-Get a skillet and put it on the stove and turn the gas/electric knob to a medium
setting
-Pour a little bit of the 1/4 of corn oil into the skillet and let the oil get hot (make sure to
not boil the oil)
-Gently place 1 roti into the hot oil in the skillet
-Cook the roti until golden and slightly crispy on the outside, about 2-3 minutes, and
then using tongs or a spatula flip over each roti to cook the other side until golden
and slightly crispy
-After each roti is golden and slightly crispy on both sides gently remove with tongs or
spatula onto a paper towel covered plate and let the excess oil drain
-Repeat this process until all the roti are cooked golden and slightly crispy, gradually
adding a little bit of the ¼ cup of oil to the skillet throughout the process
-Serve
*****Feel free to add more of the ingredients and season to suit your taste buds*****