Vegan Shakshuka / Recipe Reloaded
Author: 
Recipe type: Brunch, Dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • For the tomato sauce:
  • 1 can tomatoes
  • 1 tbs tomato paste
  • 1 bunch coriander, finely chopped
  • 1 date
  • 1tsp cumin
  • ½ tsp harissa
  • 1 dash of cinnamon
  • 1 red onion, sliced
  • 1 garlic clove
  • 1 tsp paprika
  • olive oil
  • 100ml water
  • salt
  • 1 lemon (zest)
  • For the pickled onions:
  • 1 red onion, thinly sliced
  • 2 tbs apple cider vinegar
  • 1 tsp salt
  • 1 tsp maple syrup
  • ½ tsp cumin
  • For the egg mixture:
  • 200g silken tofu
  • 3 tbs chickpea flour
  • ½ tsp kala namak
  • ¼ tsp turmeric
  • ¼ tsp garlic, ground
  • 1 tbs nutritional yeast
  • ¼ tsp baking powder
Instructions
  1. In a cast iron skillet heat up some olive oil and toast cumin over medium until fragrant. Add onion and garlic and sauté until translucent. Add tomato paste, canned chopped tomatoes, lemon zest and all of the spices as well as half of the chopped coriander. Pour in the water and let the mixture come to a bubble. Cook covered over medium for 15 minutes. Season with salt to taste.
  2. Meanwhile mix together all of the ingredients for the pickled onions and set aside for later. Also mix all of the ingredients for the egg mixture until smooth.
  3. Spoon two holes into the tomato sauce and fill with the “egg mixture” cover with a lid for 15-20 minutes until firm to touch. Cooking on low.
  4. Garnish with the rest of the coriander and serve with bread and the onion pickles.
Recipe by at https://fannythefoodie.com/de/2018/02/27/vegan-shakshuka-recipe-reloaded/