Solstice Shakshuka! 🍅

Peak summer produce meets brunch!

The Inspo: This is my plant based take on Shakshuka, a staple breakfast and dinner dish across North Africa that traditionally features eggs poached directly in a spiced tomato and pepper sauce. This time we are skipping the eggs and leaning into a lighter, completely plant based version. Duh! This recipe is inspired by my husband’s love for a bomb breakfast. It’s our tradition at least once a month on the weekends to make a really great breakfast for Saturday or Sunday morning. And this is definitely up there at the top! It’s savory, saucy, and paired with bread? I’m in. 🥰

The Hero Ingredient: I’m talking all about chickpeas. They deliver a clean source of plant protein to keep your energy steady throughout the day and have complex carbohydrates that prevent blood sugar spikes/crashes. Plus they are packed with dietary fiber which beyond supporting smooth digestion and a healthy gut microbiome, plays a direct role in hormone regulation. It definitely something we need in our diets now more than ever.

Bai’s Tip: Do not rush the simmer. Once your fire roasted tomatoes and veggie broth are in the pan, resist the urge to crank up the heat just to speed things along. Good things take time, and a low and slow cook allows the acid in the tomatoes to mellow out, the mushrooms to infuse the sauce, and the broth to condense into a rich gravy. When it’s thick and jammy, you are ready to serve!

Not sure yet? Start with a free trial and see what it feels like to have a seat at the table. 🥗