JUST Shakshuka

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Shakshuka is one of my all-time favorite egg dishes, I haven't been able to enjoy it ever since eggs and I have become arch-enemies. 

Well, I'm happy to say that I can now enjoy shakshuka since I discovered JUST, the plant-based, vegan, egg substitute. I know, I know, no runny egg yolk with which to enrich the sauce, but I'll take what I can get, and be happy with it. BTW, JUST is, just wonderful. (yes, I had to)

Yotam Ottolenghi's shakshuka recipe is one of my favorites, it's direct, quick and easy, and delicious. You'll see what I mean. 

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This is it, this is all you need, olive oil, garlic, tomato paste, harissa, bell pepper, cumin, salt, and canned tomatoes, well and eggs or JUST

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Everything but the tomatoes and eggs get sauteed until the peppers soften, about 10 minutes.

Then the tomatoes are added and simmered for about 10 more minutes to thicken the sauce. 

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If you were to crack open a large egg into a measuring cup, it would equal 1/4 cup. So I just measured out 1/4 of the JUST and nestled that into the center of the sauce. 

Other than no yolk, you wouldn't even know that wasn't an egg in the sauce, it tastes exactly like an egg.  

I cooked only one egg because I use the sauce for other things too, like pork chops, it's awesome with pork. 

The JUST people don't even know I exist, this is uncompensated and unsolicited. I'm hoping other people with "egg issues" will benefit from my experiment. 

Shakshuka

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon harissa (homemade, if you'd like)
  • 2 teaspoons tomato paste
  • 2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
  • 4 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
  • 4 large eggs, plus 4 egg yolks
  • 1/2 cup (120 grams) labneh or thick yogurt
  • 1 pinch salt

Directions

  1. In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
  2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.

    Yotam Ottolenghi cookbook Jerusalem 

     

And that's that!


Crustless Veggie Quiche

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This crustless quiche is full of zucchini and carrots with a bit of cheese. You might want to make two if you want some leftovers, this went fast. 

 

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Of course, I had to mix in a bit of cheese about one fourth a cup, to counterbalance the healthy veggies. 

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Before I took the quiche out of the oven I sprinkled a little more shredded cheese on top, turned the oven off and left it in the oven just until the cheese was melted. 

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So light and fluffy and browned just enough on the edges and bottom.


This is a quick and easy go-to recipe, you can use any vegetables you have on hand or add a bit of meat if you want. If you add some spice blends to taste, you can have a different quiche every time you make it. It freezes well and can be reheated in a toaster oven. 

Veggie Quiche

Ingredients

  • 2 medium zucchini, shredded and strained
    2 medium carrots, shredded
    1/2 cup shredded cheese of choice, divided use
    1 teaspoon salt 
    12 eggs, beaten
    1 tablespoon butter, or fat of choice for baking dish

Directions

  1. Preheat oven to 375 ° F.
    Put the zucchini in a cheesecloth or a kitchen towel and squeeze out the excess moisture. 
    Mix together with the carrots, half of the cheese, salt, and eggs.

    Grease a 9x 3-inch baking dish, pour the egg mixture into the pan. Bake 30 minutes or so, until the edges are starting to brown.
    Turn off the oven, top the quiche with the remaining cheese and leave in the oven just long enough to melt the cheese. 

And That's That!