Want to try making your own shakshuka? Consider giving this spicy cauliflower shakshuka recipe a go! It is so good, you’ll lick the pan clean! The trick is to oven bake the cauliflower separately so that it browns nicely. This Shakshuka is EXTRA SPICY from our smoky harissa paste AND the serrano peppers.
For a non-spicy version: Use our mild harissa paste (all flavor, no heat) and swap the Serranos for Anaheim or Bell peppers!
1 Cauliflower, Cored
2 Red Onions, Diced
4 Tomatoes, Diced
1 Anaheim Pepper, Diced
3 Serrano Peppers, Sliced Lengthwise
½ cup Hot Water
2.5 tbsp Extra Virgin Olive Oil
2 tbsp Harissa Paste
2 tbsp Tomato Paste
1.5 tsp Salt
1 tsp Chili powder
1 tsp Turmeric
1 tsp Coriander
1 tsp Caraway
1 tsp Black Pepper
Preheat your oven to 400F. Chop the cauliflower into about 1 inch slices and lay them out onto a baking sheet lined with aluminum foil. Add 2 tsp extra virgin olive oil, ½ tsp salt, ½ tsp black pepper, mix well and bake for 20 min.
In the meantime, to a large pan on medium heat, add the remaining 2 tbsp extra virgin olive oil, and the diced red onions and sauté for about 10 min.
Add the tomatoes and sauté for another 5 minutes. Cover the pan and allow 10 min of cooking time on low heat.
Add the harissa paste, tomato paste, salt, coriander, caraway, chili powder, and turmeric and mix well into the tomatoes and onions for about 2 min. Add the ½ cup hot water and simmer for 10 min.
Add the diced anaheim peppers and slices of serrano peppers and mix. Allow 7 min of cooking time then add the baked cauliflower slices so that they are nice and snug in the simmering stew.
Create 4 small openings in the simmering stew and crack an egg into each one. Simmer until the egg whites are cooked through but the yolks are still a bit runny (about 8-10 min).
Drizzle a few strings of the best EVOO you have on top for an even glossier and tastier shakshuka!
Remove from the heat and enjoy with your favorite bread!