Shakshuka is a staple breakfast dish in Israel and in many countries in the region. It is basically eggs mixed and cooked with chopped tomatoes. There are many versions to this dish, some people like to add slices of bell pepper or other vegetables, anchovies, or chili powder to make it spicier. Once you get yourself familiar with this dish, you will find how you like it. For my vegan readers, I include here a vegan option by substituting eggs with shredded soft tofu, mustard and turmeric. In my vegan period I used this mixture with some spices instead of scrambled eggs. This is a great dish to reheat and enjoy every morning on a piece of toast.
Preparation and cooking time 35 minutes.
Feeds 4-6 people (or 2 with leftovers).
1 onion - chopped
6 garlic cloves - chopped
3 big ripe chopped tomatoes or 1 big can of diced tomatoes (28 Oz/794 gr)
4-6 eggs or vegan substitute: 2 cups shredded soft tofu+2 tbsp mustard+ ½tsp turmeric (besides the turmeric for the rest of the dish).
¼ tsp cumin
1 tsp turmeric
pinch cayenne powder – optional
½ cup chopped green onions
3 tbsp oil
salt and pepper to taste
On a medium high heat sauté chopped onion with oil, salt and pepper for 15 minutes or until onion starts to caramelize.
Add chopped garlic and spices. If you are making the vegan option this is the time to add the tofu mixture. Sauté for 3 minutes.
Add tomatoes, mix with rest of the ingredients in the pan. Cook for about 4 minutes. For the vegan cookers – cook for 10 minutes, stirring from time to time then turn off the heat, sprinkle green onions on top – and your vegan Shakshuka is ready.
If using eggs – this is the time to add them to the pan. You can mix all of the eggs with the tomatoes and cook for about 8-10 minutes, stirring them from time to time. Another option is to mix half of the eggs with the tomatoes cook for 3 minutes, then create small nests in the mixture, poach the rest of the eggs in the nests and cook for another 5-7 minutes.
If still necessary, to finish cooking the egg whites of the eggs on the top – turn off the heat and cover pan with a lid for 2 minutes. The egg yolk should still be soft.
Sprinkle green onions.