CS Indian Shakshuka
Entrees
Ingredients
Indian Spice Blend:
Garam masala - 3 tsp
Salt - 1/2 tsp
Coriander, ground - 1/2 tsp
Cumin - 1/2 tsp
Curry powder, mild - 1/2 tsp
Paprika - 1/2 tsp
Red pepper flakes - 1/4 tsp
Ginger - 2 tsp, grated
Garlic - 2 cloves, chopped
Onions, medium - 1, diced
Cilantro - 2 Tbsp, chopped
Limes - 1, wedges
Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
Oil, cooking - 1 Tbsp
Tomatoes, diced (28 oz / 794 g) - 1 can
Cauliflower florets, frozen - 1 lb
Eggs - 8
Naan - 4 rounds
Yogurt, plain or Greek - for serving
Directions
Make spice blend - Combine garam masala, salt, ground coriander, cumin, curry powder, paprika, and red pepper flakes. (Can be done up to 5 days ahead)
Ginger / Garlic / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
Cilantro / Limes - Prep as directed.
Beans - Drain and rinse.
Heat a large saute pan (use one that has a lid) with oil over medium heat. Add ginger, garlic, and onions and saute until onions are starting to soften, ~3 minutes.
Add in spice mix and saute until fragrant, 1 to 2 minutes.
Add diced tomatoes (including liquid), cauliflower florets (no need to defrost first), and beans. Saute for 5 minutes to let cauliflower soften and some of the liquid to cook off. Taste and season with some salt and pepper.
Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
Toast naan.
Serve shakshuka with cilantro and yogurt on top and lime wedges on the side. Enjoy with naan.
Nutrition
2020.06.07 - 12pt using naan dippers