I’ve never personally been a big fan of eggs. So you could imagine when going out for breakfast or brunch, I’d generally lean towards the sweeter dishes like yogurts, oatmeals, and crepes. But that’s not to say that I don’t like savoury breakfasts, I’ve just never found many savoury breakfast options that do not include eggs!
This vegan shakshuka has become a saving grace for me when I’m craving something more on the savoury side in the morning.
The first time I ever tried a vegan shakshua was actually in the middle of the jungle in Costa Rica, at this cute little whole foods cafe, olam pure food. Not only did I come back home from holiday feeling refreshed and revived, but also came home with tons of inspiration from this little vegetarian jungle cafe.
This recipe was inspired by the vegan shakshuka dish I had there, bursting with bold garlic and tomato flavour, and loaded with quinoa and veggies.
Prep Time:
Yield:
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PinIngredients
- 1/2 cup quinoa (uncooked)
- 1 tbsp avocado oil(or olive oil)
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1/2 red pepper, chopped
- 1 zucchini, chopped
- 1/2 (14oz) can of crushed tomatoes
- 1 tsp paprika
- 1 tsp chilli powder
- pinch of cayenne pepper
- salt & pepper to taste
Instructions
- Cook your quinoa according to package directions. Set aside.
- Heat your oil in a medium skillet on medium-high heat.
- Add the onion, and cook for 2 minutes, until the onion begins to break down.
- Next add the garlic, pepper, and zucchini and continue to mix, for 3-4 minutes so veggies begin to cook.
- Turn your heat down to medium-low.
- Add your crushed tomatoes, paprika, chilli powder, cayenne, salt and pepper and mix until incorporated.
- Lastly add your quinoa, and mix together, allowing to cook on low for another 3-4 minutes.
- Serve in a bowl or a mini cast iron skillet with fresh bread.
Items I use for this recipe:
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