Egypt 
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VEGAN EGYPTIAN SHAKSHUKA
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 can 400g crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper optional, for heat
- Salt and pepper to taste
- 200 g firm tofu or 1/2 cup chickpea flour batter or vegan egg substitute
- Fresh parsley or cilantro chopped (for garnish)
- Slices of bread or pita for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add diced bell peppers. Cook for about 5 minutes until softened.
- Stir in crushed tomatoes, cumin, paprika, turmeric, and cayenne. Mix well.
- Season with salt and pepper to taste.
- Reduce heat to low. Let the sauce simmer for 10–15 minutes, stirring occasionally.
- To mimic eggs: Option 1: (Tofu): Slice tofu into thick pieces and nestle them into the sauce. Cover and simmer for 5–7 minutes to heat through. Option 2: (Chickpea batter or JUST Egg): Create small wells in the sauce, pour a few tablespoons of batter into each, cover the skillet, and cook for 5–7 minutes until set.
- Garnish with chopped parsley or cilantro.
- Serve hot with bread or pita.
Notes
NUTRITIONAL FACTS:
Calories: 220 | Total Fat: 12g | Total Carbohydrates: 18g | Dietary Fiber: 5g | Protein: 9g
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