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.
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
- 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.
- 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
- 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.
- Allow the onions, garlic and peppers to continue to cook until they are soft, and slightly caramelized.
- Add the spices, seeded tomatoes, tomato paste, and remaining water.
- Allow the sauce to cook down until it is slightly thickened.
- Add your vegan protein of choice, heating it thoroughly.
- To serve, sprinkle the shakshuka with cilantro and black salt.