Ingredients (Serves 4):

For the Shakshuka Sauce:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes (or 4-5 fresh tomatoes, chopped)
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper (optional, for heat)
  • Salt and pepper, to taste
  • 1 cup spinach or kale (optional)
  • Fresh cilantro or parsley, for garnish

For the Vegan “Eggs” (Choose one):

  1. Tofu Option:
    • 1 block firm tofu, crumbled
    • ½ tsp turmeric (for color)
    • ¼ tsp black salt (Kala Namak, for eggy flavor) or regular salt
    • 1 tsp nutritional yeast (optional)
  2. Chickpea Option:
    • 1 can (15 oz) chickpeas, drained and rinsed
    • ½ tsp turmeric (for color)
    • ¼ tsp black salt or regular salt
    • 1 tsp nutritional yeast (optional)

Instructions:

1. Make the Shakshuka Sauce:

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
  • Add the diced bell pepper and cook for another 4-5 minutes, until softened.
  • Stir in the minced garlic and cook for 1-2 minutes until fragrant.
  • Add the diced tomatoes, tomato paste, cumin, smoked paprika, coriander, cayenne pepper (if using), salt, and pepper. Stir everything to combine and bring the mixture to a simmer.
  • Lower the heat and let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. Add the spinach or kale (if using) and let it wilt into the sauce.

2. Prepare the Vegan “Eggs”:

  • Tofu Option: Crumble the firm tofu with your hands or a fork. In a small bowl, mix the crumbled tofu with turmeric and black salt (if using) for a more authentic “egg” flavor.
  • Chickpea Option: Drain and rinse the chickpeas. You can lightly mash half of the chickpeas to create some texture. Mix with turmeric and black salt for flavor.

3. Add the Vegan “Eggs” to the Shakshuka:

  • Once the tomato sauce has thickened, create small wells in the sauce with a spoon.
  • Add the tofu crumbles or chickpeas into the wells, letting them sit in the sauce to absorb the flavors. Cover the skillet with a lid and cook for another 5-7 minutes to heat the tofu or chickpeas through.

4. Serve:

  • Garnish the shakshuka with fresh cilantro or parsley, and serve hot with warm crusty bread, pita, or even over rice.

Nutritional Information (Per Serving, Approx.):

  • Calories: ~250 kcal
  • Carbohydrates: ~30g
  • Protein: ~10g
  • Fat: ~12g
  • Fiber: ~8g
  • Sodium: ~450mg

Tips:

  • For Extra Creaminess: Add a dollop of vegan yogurt or cashew cream on top before serving.
  • Make it Spicy: If you enjoy heat, feel free to add more cayenne or red pepper flakes to the sauce.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • Add Veggies: You can add other vegetables like zucchini, eggplant, or mushrooms to the sauce for extra nutrition.

This Vegan Shakshuka is a bold, comforting dish with rich flavors that can be enjoyed at any time of the day!