Vegan Shakshuka
Shakshuka is a one-skillet recipe traditionally made with eggs baked in a tomato and red pepper sauce that is spiced with cumin, paprika, and cayenne. It originated in North Africa but is now very common in Israel and throughout the Middle East where it’s typically enjoyed for breakfast.
It’s an impressive-looking dish made with everyday ingredients that pack a ton of flavor, and I always have incredibly happy guests when I serve it at my house either for breakfast or brunch. Garnish with some fresh cilantro and crumbles of vegan feta and scoop up the sauce with a chunk of good, artisan bread and you’ve got a hearty, healthy meal that you will remember for days!
- Category: Breakfast
Ingredients
1–2 tbsp olive oil
1 Vidalia onion, finely chopped
3 garlic cloves, minced
1 chili in adobo sauce with its juices
1 medium red bell pepper, finely chopped
1 heaping tbsp tomato paste
1 x 28 oz can organic diced fired roasted tomatoes
1 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder (freshly made if possible!)
1 tbsp kosher salt
½ tsp red pepper flakes (optional, omit if you don’t like spicy)
1 cup Just Eggs (or substitute tofu or sliced sweet potatoes)
Fresh cilantro for garnish
Vegan feta for garnish (I used the one from Violife)
Vegan yogurt (optional) as a topping
Instructions
In a 12-inch heavy-duty non-stick skillet (If you have a cast-iron pan that’s perfect), heat the olive oil over medium heat and add in the onion, pepper, and garlic with a pinch of salt. Saute for about 5 minutes until soft.
Add in the chili in adobo sauce and tomato paste and spices and coat well. Add the canned tomatoes with another pinch of salt and cook uncovered for about 15-20 minutes, while stirring occasionally, until the sauce is starting to thicken.
When the sauce is thick enough, using a spatula or large spoon, make 3-4 wells in the sauce and pour about ¼ cup of Just Eggs into each of the wells. Reduce the heat, place a lid on the pan and simmer for about 5 minutes.
Sprinkle some feta cheese over the surface and cook for another 3-4 minutes until the liquid egg is set.
Remove skillet from heat and garnish with fresh cilantro. Serve with pita bread or other fresh bread and a little vegan yogurt too if you wish. Tastes even better on the 2nd day—that is if you have leftovers!
Notes
This recipe has been adapted from the Just Eggs website.
