/gheeː peaː teaː/
Servings: 4 | 40 minutes | 400 kcal
Shakshuka is a classic Middle Eastern dish traditionally made with eggs poached in a sauce of tomatoes, peppers, and onions, often spiced with cumin. Its origin is believed to be Tunisia or Yemen. This vegan adaptation keeps the soul of the dish alive while making it accessible to those following a plant-based diet.
While traveling through the Middle East, I fell in love with the traditional Shakshuka. With a desire to recreate it in a vegan-friendly manner, I experimented with various plant-based ingredients and finally found the perfect combination with chickpeas and tofu. The result was this delightful and satisfying dish that' not just for vegans but for anyone who loves good food.
Ingredients
- 2 teaspoons Olive oil
- 2 pieces Onions
- 3 pieces Garlic cloves
- 1 pieces Red bell pepper
- 400 grams Canned tomatoes
- 200 grams Chickpeas
- 200 grams Tofu
- 1 teaspoons Cumin
- 1 teaspoons Paprika
- 0.5 teaspoons Cayenne pepper
- to taste grams Salt
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent.
- Add the minced garlic and chopped bell pepper to the pan and continue to sauté until the vegetables are softened.
- Stir in the canned tomatoes, chickpeas, cumin, paprika, cayenne pepper and salt. Simmer on a low heat for about 20 minutes until the sauce thickens.
- Crumble the tofu into bite-sized pieces and add them to the pan. Stir gently to combine and cook for another 10 minutes.
- Serve the Shakshuka with crusty bread or over cooked rice. Enjoy while it' warm.