Indulge in the delightful flavors of our Rye Shakshuka—a unique twist on the traditional dish that typically features poached eggs. Here, rye berries take center stage, adding a wonderful texture and thickness to the tomato-based sauce. However, if rye berries aren’t available, fret not! You can easily substitute them with grains like wheat berries, whole freekeh, or spelt, adjusting the cooking time accordingly for a similarly delightful experience.
The combination of sautéed red bell peppers, shallots, garlic, and a tantalizing dry harissa blend or harissa paste create a burst of tantalizing flavors that will awaken your senses. A pinch of ground cumin and salt, along with tomato paste, further enhance the richness of the sauce, which is simmered to perfection with crushed plum tomatoes.
For a protein-packed twist, you can opt for super-firm cubed tofu or cooked chickpeas, sautéed to a delectable golden brown and seasoned with black salt, smoked paprika, and ground turmeric.
When the Rye Shakshuka is ready, serve it with your favorite vegan pita or lavash bread for a hearty and satisfying meal. And if you prefer a thicker consistency, you can double the quantity of rye berries for a less saucy version.
Now, let’s embark on this culinary journey!
YIELD: This recipe yields 6 servings, making it perfect for sharing with family or friends.
INGREDIENTS:
- 1/2 cup (90 g) dry rye berries, rinsed and drained, cooked to al dente
- 1 1/2 tablespoons (23 ml) grapeseed or olive oil, divided
- 1 1/3 cups (200 g) chopped red bell pepper (about 2)
- 1/4 cup (40 g) minced shallot
- 1 generous tablespoon (12 g) minced garlic
- 2 teaspoons (4 g) dry harissa blend or harissa paste, to taste
- 1/2 teaspoon ground cumin
- Couple pinches of salt, to taste
- 1 tablespoon (17 g) tomato paste
- 1 can (28 ounces, or 794 g) crushed plum tomatoes
- 12 ounces (340 g) super-firm cubed tofu or 1 1/2 cups (246 g) cooked chickpeas
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- Vegan pita or lavash bread, for serving
INSTRUCTIONS:
- Cook the rye berries until they are al dente. Set them aside.
- In a large skillet, heat 1 tablespoon (15 ml) of oil over medium-high heat. Add the chopped red bell pepper, shallot, garlic, and sauté for 2 minutes until the peppers start to soften. Add the dry harissa blend or harissa paste, ground cumin, salt, and tomato paste. Sauté for an additional minute or until the flavors meld together. Add the crushed plum tomatoes, lower the heat, and partially cover the skillet with a lid once the mixture gets bubbly. Let it simmer for 10 minutes, stirring occasionally.
- In another skillet, place the remaining 1 1/2 teaspoons of oil. Add the super-firm cubed tofu and sauté over medium-high heat until golden brown, approximately 8 minutes, stirring occasionally. Add black salt, smoked paprika, and ground turmeric, and sauté for another minute. If you’re using chickpeas instead of tofu, sauté them with the spices for 4 minutes until they are heated through and fragrant.
- Stir the cooked rye berries into the shakshuka mixture, combining them thoroughly. Partially cover the skillet with a lid and let it simmer for an additional 10 minutes, stirring occasionally. Remove the lid and evenly place the sautéed tofu or chickpeas on top without stirring. Cover the skillet and let it stand for 5 minutes with the stove turned off.
- Serve the delectable Rye Shakshuka with your favorite vegan pita or lavash bread, soaking up every bit of the flavorful sauce.
RECIPE NOTE:
- The spice level is moderately spicy, but feel free to adjust the quantity of harissa according to your taste preferences.
- For a heartier consistency, double the quantity of rye berries to enjoy a less saucy version of this delightful dish.
Indulge in the rich flavors and textures of our Rye Shakshuka—a sensational culinary experience that will surely become a new favorite at your table. Savor the warmth of this hearty dish and enjoy its robust blend of spices and ingredients. Bon appétit!
