I know, it’s oxymoron to call it shakshuka because shakshuka is always with eggs although it doesn’t have egg, it tastes like shakshuka. I think because of the tahini. We, Israelis, often eat shakshuka with it.
You can make plain tahini sauce or green tahini with herb such basil and parsley.
Be’te’avon! (Bon appetite in Hebrew)
- 1 tablespoon canola oil
- 1 small onion, diced
- 2 large ripe tomatoes - diced
- 1 red pepper - diced
- 1 sprig of oregano - optional
- 1 teaspoon sweet paprika
- ¼ teaspoon turmeric - optional
- Chili flakes - as desired or optional
- Salt & pepper
- 4 tablespoons tahini sauce
- Bread of your choice
- Put the oil into a medium skillet over medium high heat. Sauté the onions until they are golden brown. Add the tomatoes, pepper, spices and salt, and stir. Lower the heat and simmer for about 7 minutes or until the pepper is tender. Meanwhile prepare the tahini (see following recipe).
- Drizzle the bread with olive oil, spread the egg-less shakshuka over and dot with green tahini.
- GREEN TAHINI RECIPE
- ¼ cup tahini butter
- 1 tablespoons lemon juice (juice from a half lemon)
- About 3 tablespoons cold filtered water
- 2 teaspoons pesto spread or parsley, chopped finely - optional
- Put the tahini and lemon juice in a small bowl and mix it together. The tahini now will have a thick texture. Gradually stir in the water until the is smooth and velvety, not too thick and not too watery. If you decide to make the tahini with pesto, add it to the tahini and mix it together until well blended.