Shakshuka Style Roasted Veggies

Shakshuka, also called Eggs in Purgatory, is a delicious Israeli breakfast dish.  However in the States, this tomato saucy poached egg dish is typically enjoyed for dinner with a big ol’ pile of pita.  My version is a completely un-authentic, Indian curry spiced variation that makes up for its lack of authenticity with aromatic, comfort food bliss.

IMG_2562.JPG

First of all, I almost forgot to ask!  Do you have a mess of various leftover veggies in your fridge?  Great!  Grab ’em all.  While you are at it, grab a couple eggs, tofu, some curry paste, salt, olive oil, and we, my internet friends, have ourselves a meal!

I get almost giddy with the smell of curry paste roasting away in the oven.  You can add tomato sauce or canned tomatoes to the mix to make it saucier and more similar to true Shakshuka if you desire.  The dish below as is would more appropriately be named roasted veggies and tofu with curry paste and topped with an egg, but that seemed a bit wordy.

Use whatever veggies you have handy! The ones listed below are suggestions based on what I have used in the past!

Shakshuka Style Roasted Veggies

Total Time: 35 minutes                       Active Time: 5 minutes
Serves: 4
  • 4 carrots, topped and peeled, quartered lengthwise, then chopped
  • 8-10 asparagus spears halved lengthwise, then chopped
  • 1/2 large onion, cut into 1 inch pieces
  • 2 cloves garlic, coarsely chopped
  • 1 cup spinach, kale, or swiss chard
  • 2 tbl. olive oil
  • 1/2 tsp salt (or more to taste)
  • 1/2 cup extra firm tofu, cubed in 1/2 in pieces
  • 2-3 tsp. red or yellow curry paste, divided
  • 4 eggs
  • (Optional: 14oz. can of pureed tomato)

Preheat oven to 350 degrees.

Place carrots, asparagus, and onion on large baking sheet.  Add olive oil and salt.  Toss to coat thoroughly before placing in the oven.  Roast for 10-15 minutes, until starting to take on color.  Remove from oven.

Transfer roasted veggies to a casserole dish, cast iron pan, ceramic coated dutch oven or other baking dish.  Toss spinach with veggies in baking dish at this time.  Add 1.5-2.5 tsp. curry powder, depending how spicy you want it to be, and stir to coat veggies.*  (*If adding, you will add the tomato puree at this point as well.)

IMG_2550.jpg

Place tofu on baking sheet where veggies had been.  Add 1/2 tsp. curry paste and toss to coat tofu.  Bake tofu for 5 minutes in oven.

IMG_2551.jpg

Remove tofu from oven and gently toss with veggies in baking dish.

IMG_2552.jpg

Increase oven temperature to 400 degrees.

Gently crack eggs on top of vegetable mixture so as not to break the yolks.   You want the  eggs dispersed over the top of mixture.  Bake for 8-10 minutes, or until the egg whites are no longer clear.

IMG_2554.jpg

IMG_2559.JPG

Serve immediately.  While eating, you will want to break your yolks over the top of the veggies for extra sauciness;)

IMG_2563.JPG

 

 

2 thoughts on “Shakshuka Style Roasted Veggies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s