Heat oil in a large, deep skillet over medium-high heat. Add onion, bell pepper, and jalapeño slices and spread evenly over the skillet in one layer. Cook without stirring for about 6 minutes, or until vegetables on the bottom are deeply browned and beginning to char in some places (You will have to play around with the heat so that the vegetables aren’t burned, crisp, and inedible).
Stir vegetables, then continue to cook without stirring for another 4 minutes, or until soft. Add garlic, tempeh, paprika, and cumin and cook, stirring constantly, for 2 minutes. Add tomatoes with their juices and break up tomatoes using a wooden spoon. Reduce heat to medium-low and simmer for 10 minutes.
Add artichoke hearts and heat through. Taste and add salt and pepper if required.
Transfer mixture to a serving dish or spoon into individual serving bowls. Sprinkle with parsley and/or olives if using.
Most of the smoky depth of flavor comes from the charred peppers and onion, but you don’t want black, burnt vegetables. Even though you aren’t stirring the vegetables, watch them carefully while they cook undisturbed. If you have a porcelain enamel nonstick skillet, use it. If using a cast-iron skillet, reduce heat to medium-low in step 1 after adding onion and peppers and cook for less time.
You’ve Got Options
Shakshuka originated in North Africa but has gained popularity throughout the Middle East, Western Europe, and North America. It typically incorporates fresh chile peppers, such as jalapeño, chipotle, or serrano. Or you can use red pepper flakes to your own preference.
Smoked paprika (usually Spanish) adds another layer of flavor to this dish, but you can swap it for sweet paprika.
Makes 4 to 6 Servings
3 tablespoons extra-virgin avocado oil
1 medium onion, thinly sliced
1 red bell pepper, cut into ½-inch strips
1 jalapeño pepper, cut into ¼-inch slices (see options)
2 cloves garlic, thinly sliced
1 (8-ounce) package tempeh, thawed if frozen, cut into 1-inch cubes
1 tablespoon smoked paprika (see options)
2 teaspoons cumin seeds or ground cumin (see options)
1 (28-ounce) can whole tomatoes with liquid
1 (6-ounce) jar marinated artichoke hearts, drained
Sea salt and pepper
½ cup chopped fresh parsley or cilantro
½ cup sliced, oil-cured black olives
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.