If you're looking to upgrade your breakfast or brunch, let me introduce you to this VEGAN SHAKSHUKA. It is traditionally made with poached eggs in a spiced tomato sauce. But, this time, we're making it vegan!
Though there is much debate as to where this dish is originally from, it is quite a popular dish in North Africa and the Middle East. As with any recipe, there are variations from region to region, but the base is always the same: a sauce made from tomatoes, onions and peppers that is seasoned predominantly with cumin, paprika and chili powder. Traditionally, eggs are poached in the tomato sauce. But, for this vegan version, you can either use some tofu scramble or use a liquid egg substitute (which is what I'm doing).
This dish is then topped with sliced avocado, chopped fresh cilantro, and Violife Foods Just Like Feta. Have you tried this feta? I mean, wow! Not only is it amazing in this recipe, it is so good as a spread over toasted bread, or melted into some pasta with cherry tomatoes, or simply crumbled over your favorite salad! It is 100% vegan and 100% delicious. Use it in any recipe that calls for feta cheese.
In this shakshuka, we're melting some of the Violife Just Like Feta into the tomato sauce as well as sprinkling some more on top for some freshness. Trust me... it is so good!
The other thing about this shakshuka is that it's quite simple to make. Everything happens in one skillet and in under 15 minutes. Yet, it will taste as if you spent hours cooking.
Here are a few tips and tricks to get the best shakshuka:
Once your tomatoes, onions and peppers are cooked down, use an immersion blender to purée the sauce a bit. Not all the way, though! You still want to have some chunks of tomatoes and peppers in your sauce.
If you don't have an immersion blender, you can always transfer the sauce to a heat-safe food processor and pulse a few times before returning the sauce back to the skillet. This is an optional step, however, but I do recommend it!
Season your sauce after the mixture has cooked down and you purée it a little. It will take the seasoning better at that point.
Add some Violife Just Like Feta to the sauce while cooking so that it melts into it. Then, add some more by crumbling it over the sauce when done cooking.
Lastly, though this is a traditional breakfast dish especially in Israel, there is no reason why you can't have this for any other meal. I'm thinking this would go great over some cooked rice... yum!
At any time of day, a shakshuka is like a warm, cozy hug.
And, who doesn't like one of those?!
Let's get cooking!
VEGAN SHAKSHUKA
WHAT YOU'LL NEED:
1 Tbsp olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 medium red bell pepper, finely chopped
1 Tbsp tomato paste
1 28-oz can diced tomatoes
1 tsp smoked paprika
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
Pinch of red pepper flakes
¾-1 cup liquid vegan egg substitute
Avocado
Fresh cilantro (for garnish)
HOW TO MAKE IT:
Heat the olive oil in a 12-inch non-stick skillet over medium heat. Add the onion and cook until soft. Then, add the garlic and cook for another 2 minutes.
Add the chopped bell pepper, tomato paste and canned tomatoes to the skillet. Cook uncovered for about 10 minutes.
Using an immersion blender, roughly purée the mixture. Make sure you leave some chunks and not purée all the way. This step is optional but I highly recommend it for a better texture. (If you don’t have an immersion blender, you can always carefully transfer the mixture to a heat-resistant food processor and pulse a few times before returning the mixture to the skillet).
Continue simmering the sauce and add the seasonings: paprika, cumin, chili powder, salt, and red pepper flakes. Mix well.
Using a ladle, spoon in the egg substitute. Use the back of the ladle to create a well in the sauce while you pour in about 1/4 cup of the egg. Do this 4 times to cover the surface of the mixture. Be careful not to spoon in too much egg so that it cooks through completely.
Reduce the heat to medium low and cover the skillet to allow the egg to cook.
After about 3 minutes, crumble some of the Violife Just Like Feta into the mixture so that it melts in.
After another 5 minutes, the liquid egg should be cooked through. Use a sharp knife to poke and make sure the liquid has set. When done, remove the skillet from the heat.
Slice the avocado and place on top of the sauce. Crumble some additional Violife Just Like Feta and sprinkle on top along with fresh chopped cilantro.
Serve with bread and enjoy!
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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Recipe adapted from girlandthe.com