◗Ingredients:
Veggie Loaded Sauce:
2 medium onions
2 carrots
1 medium eggplant
1½ cups bell peppers (I use frozen ones)
1 large zucchini
28 oz diced tomatoes
1 cup of strained tomatoes (mixed with 1 cup water)
3 garlic cloves
½ tsp chili, cumin, paprika
1 tsp salt
“Egg”:
2/3 cup red lentils (soaked for 2-3 hours in lukewarm water)
1 tsp black salt
1 tsp salt
◗Procedures:
1. Heat up a pan on high heat, add a splash of water and start sautéing the garlic for 1 minute
2. Add the onion and carrot and sauté for 3-5 minutes with a covered lid until onions are translucent
3. Next add in the diced tomatoes and spices, mix around and let cook for 10 minutes with covered lid on medium heat
4. Then add in the eggplant, peppers, and strained tomatoes; let cook for 7-10 minutes on medium heat
5. Finally add in the zucchinis and cook for 7-10 minutes on medium heat
6. Meanwhile, prepare the “egg” by draining and washing the red lentils, putting them in a blender cup with the black slat, salt and ½ cup of water. Blend it up until smooth.
7. Then when the veggies in the sauce are done cooking, lower the heat to minimum and using an immersion blender partially blend the sauce (this is optional)
8. Next using a ¼ cup or 1/3 cup scoop the “egg” batter and pour into the sauce. Let it cook with a cover lid for a final 5-7 minutes on medium
9. Meanwhile toast some bread to enjoy with the Shakshuka
10. When finished cooking, optionally add parsley or cilantro for garnish and taste.
11. Serve with some bread and Enjoy!
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