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Shakshuka
Shakshuka is a North African breakfast dish of poached eggs in stewed peppers and tomato. This version is completely plant-based and is made with silken tofu! The kala namak gives the tofu an egg-like flavor.
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Ingredients
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1onion finely diced
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1bell pepper diced
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4cloves of garlic finely chopped
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1 candiced tomatoes
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5 gparsley roughly chopped
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2 tsppaprika powder
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1/2 tspchili powder
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1 tspground cumin
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2(wholemeal) flatbreads optional
For the silken tofu 'egg'
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1 blocksilken tofu from the Asian supermarket
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1 tspkala namak from the Asian supermarket
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pepper
Instructions
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Heat some oil in a large sauté pan and fry the onion and pepper for about 5 minutes.
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Then add the garlic, paprika powder, chili powder and ground cumin and stir-fry for 1-2 minutes.
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Add the diced tomatoes and bring it gently to the boil.
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Meanwhile, put the block of silken tofu in a small bowl and use a fork to gently press it flat into a smooth mixture. Add the kala namak and season with a little pepper. Mix well.
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Make four wells in the tomato mixture and use a spoon to place the silken tofu in them. Let the whole simmer for another 5-6 minutes without stirring.
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Take it off the heat and sprinkle some parsley on top. Serve it with some (flat)bread if desired.
Notes
Shopping tip: Can’t find silken tofu? It’s also nice with other types of tofu such as firm tofu!
Serving tip: Serve it with some (wholemeal) bread, for a wonderfully healthy and flavourful breakfast!
