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Shakshuka

This breakfast from the Middle East and North Africa is traditionally made with eggs poached in a rich and hearty tomato sauce. The vegan version makes use of crumbled tofu and Kala Namak to recreate the famous dish.
Rezept drucken Pin Recipe
Vorbereitungszeit 10 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 30 Minuten
Portionen: 2
Gericht: Breakfast
Küche: Mediterranean, Middle Eastern
Ingredients Method Notes

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Vegetables & Aromatics
  • 1 large white onion finely diced
  • 1 red bell pepper finely diced
  • 1 turkish green pepper finely diced
  • 3 garlic cloves minced
  • 1 mild chilli mince
  • 3 (total 400g) tomatoes diced, see notes
Spices & Herbs
  • 1 tablespoon tomato purée
  • 2 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground chilli
  • handful fresh parsley leaves chopped
Poached Tofu Egg
  • 100 g firm tofu (5 tablespoons)
  • 1/2 tablespoon Kala Namak see notes
  • 1/2 teaspoon Tumeric
  • 1 teaspoon black pepper
Other
  • 2 tablespoon olive oil
  • Salt
  • Fresh Black pepper
  • 3 Flat breads to serve

Method
 

  1. Season as you cook. Continually add salt and black pepper to adjust the seasoning.
Cook the Aromatics & Vegetables
  1. In a large pan, heat up the olive oil and sauté the peppers and onion over medium heat until translucent (5mins). Add garlic and chilli and repeat for another minute.
  2. Add the tomato purée, cook until dissolved, and mix in the remaining dried spices.
  3. Add the diced tomatoes with a splash of water, cover with a lid, and let it simmer until the tomatoes have broken down (10mins). You can mash them to speed up the process.
Poached tofu egg
  1. Crumble the tofu into a bowl, add the listed seasonings and combine well.
  2. Using a spoon, create 4 little wells on the outside of the sauce and one in the centre. Add a tablespoon of the tofu mixture to each, turn off the heat, and let it poach with a lid on for 3-5mins.
Serving
  1. When serving, sprinkle over the chopped parsely
  2. Heat up your flatbread and enjoy

Notizen

  1. Sub with a 400g can of whole peeled tomatoes.
  2. This is an Indian black salt that will provide an eggy flavour. You will most likely find these at an Indian (maybe Asian) grocery store, or online.