This Vegan Shakshuka brings together the bold, aromatic spices of the Middle East & Africa with the gut-healthy goodness of South Indian Idli! A comforting, high-protein dish loaded with vitamin C, lycopene, antioxidants, and polyphenols, this shakshuka gets an extra boost from fermented idli batter, making it both delicious and great for digestion.
The creamy idli batter mimics the classic poached eggs of traditional shakshuka, while a yellow pepper “yolk” adds a fun and nutritious twist!
Heat olive oil in a pan and sauté the onions for 2minutes until golden.
Add garlic and spices, mixing well to release the flavours.
Stir in the red pepper and chopped tomatoes, letting the sauce simmer.
Pour 1/4 cup idli batter into the four corners of the pan and let it cook for a minute. Then pour and pour another 1/4 cup over the top to create "fried egg" puddles.
Cover and cook for 5 minutes.
Cut small round circles from the yellow pepper to resemble egg yolks.
Place them in the centre of the idli batter and press gently.
Cover and steam for another five minutes until the idly batter is fully cooked.
Serve hot, with toast or enjoy it as is!
