This spicy tomato-based breakfast dish is traditionally topped with eggs. To veganize it, you can use a vegan egg substitute, baked tofu, or even chickpeas. Here, I am using some cooked lentils and tofu that have been blended together.  For a sulfur-rich eggy taste, sprinkle with black salt. Serve this dish with some crusty bread.

Ingredients

1 small onion, diced
1 pepper, seeded and minced (I used a large jalapeno)
2 cloves garlic, minced
2 roma tomatoes
1 tablespoon tomato paste
4 cups water, divided
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 bunch fresh cilantro, minced
black salt, to taste

Method

1. Boil three cups of the water. Cut an x at the bottom of both tomatoes, and place them in the water. Allow them to cook for 2-3 minutes, turning once. Remove them from the heat and rinse them under cold water. Remove the stems and seeds, reserving the pulp for the shakshuka.
2. Place a saute pan on the stove, and turn the heat to medium. Allow the pan to heat until hot, testing it with a few drops of water. See How to Saute without Oil
3. Place the onions, garlic, and peppers in the saute pan. Allow them to slightly caramelize before adding 2 tablespoons of the remaining water to deglaze the pan.
4. Allow the onions, garlic and peppers to continue to cook until they are soft, and slightly caramelized.
5. Add the spices, seeded tomatoes, tomato paste, and remaining water.
6. Allow the sauce to cook down until it is slightly thickened.
7. Add your vegan protein of choice, heating it thoroughly.
8. To serve, sprinkle the shakshuka with cilantro and black salt.