Shakshuka

Poached eggs in a simmering tomato sauce with spices, feta, and cilanto?! Count me in.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 4 garlic cloves, diced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 14oz cans diced or crushed tomatoes
  • 5 or 6 eggs
  • salt and pepper, to taste
  • 1 large handful fresh cilantro or parsley, chopped
  • 1/2 cup crumbled feta
  • Pita, to serve (optional)

Directions

  1. Heat the olive oil in a frying pan or skillet. Add the onion and red bell pepper, and cook over medium heat until softened, ~5 minutes.
  2. Add the garlic and spices.
  3. Pour the tomatoes (with the liquid) into the pan and bring to a simmer.
  4. Use a wooden spoon to make wells in the sauce. Crack one egg into each well.
  5. Cover the pan with a lid and leave to cook for 5-10 minutes, until the eggs are cooked how you like.
  6. Sprinkle feta and cilantro and/or parsley on top. Serve with pita!

Cauliflower & Chickpea Tikka Masala

Thanks to my dad for making this and then sending the recipe my way. (And for suggesting I add chickpeas!) It’s creamy and so delicious!

Adapted from Simply Delicious

Ingredients

For the roasted cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon tumeric

For the tikka masala curry

  • 1 onion, chopped
  • 2 teaspoons vegetable oil
  • 2 teaspoons fresh ginger (grated, crushed, or minced)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon chili powder
  • 2 14oz cans crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 15oz can chickpeas, drained and rinsed

To serve

  • Brown or white rice (cooked)

Directions

Preheat oven to 400°F. 

  1. First, you’re going to roast the cauliflower. In a large bowl, toss the cauliflower florets with the 2 tablespoons vegetable oil and spices.
  2. Spread the cauliflower on 1 or 2 baking sheets and roast in the oven at 400°F for ~30 minutes.
  3. While the cauliflower is roasting, it’s time to make the sauce. In a large pot, toss the onions in the vegetable oil. Cook until softened, or around 3-5 minutes.
  4. Stir in the ginger and spices.
  5. Stir in the crushed or diced tomatoes and tomato paste.
  6. Stir in the cream and simmer for 10 minutes.
  7. Add the roasted cauliflower, 2 tablespoons of butter, and chickpeas. Simmer for 5-10 more minutes, then serve with rice.

Vegetarian Tortilla Soup

Adapted from AllRecipes.

>>Serves 6-8

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons cumin
  • approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
  • 4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
  • 1 28oz can crushed tomatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of corn, drained
  • black pepper, to taste

Serve with:

  • lime slices
  • cilantro
  • avocado slices
  • shredded cheddar cheese
  • tortilla chips

Directions

1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.

2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.

3) Add the corn and simmer for five more minutes.

4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.