2 Tbsp Coconut oil
1 Large onion
1 Zucchini
1 Red Pepper
1 Jalapeno*
1 Tsp Garlic Powder
Handful of parsley
1/4 C Sunflower
2 Tbsp Nutritional Yeast
Salt & Pepper
Warm up the coconut oil in a large saucepan. Slice up a large onion and add once the oil is warm. Chop up a zucchini and add. Next slice up a sweet red pepper and a Jalapeno if you like your shakshukah with a kick. Add in Salt and garlic powder.
Wash a big handful of parsley and place in blender with 1/4 c of sunflower seeds, 2 Tbsp of Nutritional Yeast and water. Blend. Pour over the sautéed veggies and allow to simmer for 7 minutes, allowing the flavors to combine. Crack your eggs over the shakshukah and steam (with the top on) for 4-8 min depending on how wet you like your eggs.
Serve with a drizzle of Tehina on crackers or sourdough bread.
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