Vegan Shakshuka with Homemade Vegan Eggs
Easy traditional vegan Shakshuka made with spices like cumin, coriander & paprika.
Ingredients
Shakshuka Base Ingredients:
- 1 large Onion
- 3-4 large Garlic pods
- 2 large Red Bell Peppers
- 4 Medium Tomatoes
- 2 Tbsp. Tomato paste
- 2 tsp. Cumin powder
- 1 tsp. Coriander powder
- 1 tsp. Smoked paprika
- 1/2 tsp. Black pepper
- 2 Tbsp. Extra virgin olive oil (EVOO)
- Salt to taste
Vegan Egg Yolk:
- 3 Tbsp. Gram flour find it in Indian store, also known as besan
- 1 Tbsp. Corn flour
- 1/4 tsp. Pink Himalayan salt
- 3/4 Cup Water
- Whisk everything so that no lumps are formed and keep aside
Vegan Egg White:
- 100 grams Extra Firm Tofu
- 1/4 tsp. Turmeric
- 1/4 tsp. Pink Himalayan salt
- Crumble the tofu with hands and add the salt & turmeric
Instructions
- Start by prepping the egg white and egg yolks. Keep aside while you prep the rest of the ingredients.
- Mince the onions, cut 1 red bell pepper lengthwise, chop 2 tomatoes into small cubes
- Use a food processor to mince 1 red bell pepper. Take aside
- Blend the rest of the tomatoes into a smooth paste in the food processor
- Take a wide pan, add 2 T EVOO and let it heat up for a min. Next add the onions and garlic. Cook for 3 mins or until translucent
- Next add the peppers (both from the food processor and the cut once). Cook for 3-4mins
- Next add the tomatoes (both the purée and the minced). Cook for another 5 mins or until soft
- Add the tomato paste, mix until blended. Lastly add all the spices (cumin, coriander, paprika, pepper & salt) and cook for another 3-4 mins
- Lastly make small 3-5 wells 2 inches apart and pour the egg mixture in each. Top off with the crumbled tofu. Close the lid and cook for 5-7 mins
- Once cooked, you can tap the eggs to check. If it’s hard, the eggs are cooked. Top off with cilantro and serve with bread or Naan