Vegan Veggie Shakshuka

Step 1

In a small bowl, add all the Seasonings/Spices Ingredients (do not add the crushed red pepper flake – this will be added later), mix to combine, set aside.

Step 2

In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the onions, red peppers, and carrots; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.

Step 3

Add the minced garlic, sauté for 30 seconds, add the tomato paste and Seasonings/Spices Ingredients sauté to release their fragrance, about 30 seconds to one minute. Then add the petite diced tomatoes, tomato sauce, liquid smoke, and water, bring to boil, add the baking soda, stir well, then immediately lower to a simmer.

Step 4

Take one can of the cannellini beans and roughly mash them, then add them to the mixture, stir well to combine, then add the 2nd can of cannellini beans (unmashed) to the mixture. Stir well to incorporate all the ingredients, simmer for 10 minutes, then add the crushed red pepper flake, stir to combine. Then test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Remove and discard the bay leaf.

Step 5

Next take the zoodled zucchini (or squash) and create 6 small piles of zoodles (these are to represent the eggs of the authentic dish) and place them on top of the mixture, (optional: sprinkle the zoodles lightly with sweet paprika), cover the pot with the lid on and cook for 10 minutes. Simmer until the zoodles reach the desired level of tenderness.

Step 6

Serve immediately with chopped parsley and a side of flatbread.  If desired, sprinkle with some za’atar spice.