From the kitchen
Cashew Milk Shakshuka
A rich tomato and pepper sauce rounded out with cashew milk before the eggs poach directly in the pan.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 1 Red Bell Pepper, sliced
- 3 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 28 oz Crushed Tomatoes
- 1/3 cup Cashew Milk
- 6 large Eggs
- Fresh Cilantro, to finish
Method
- Sauté the onion and pepper in olive oil over medium heat until soft, about 7 minutes.
- Add garlic, cumin, and paprika, and toast 30 seconds.
- Stir in the crushed tomatoes and simmer 12 to 15 minutes to reduce.
- Reduce heat to low, stir in the cashew milk, and simmer gently without boiling hard.
- Make wells, crack in the eggs, cover, and cook 8 to 10 minutes until set. Finish with cilantro.
Kitchen note
Cashew milk's fat content helps it stay smooth against tomato's acidity better than a leaner milk, though the same off-heat, gentle-simmer principle from the introduction still applies.
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