SHAKSHUKA | The Best Eggless Breakfast Recipe for The Whole Family

by Tatianna Yougottalove

Shakshuka is a Mediterranean dish, with eggs poached in tomato sauce, follow with some amazing spices. I’ve had the pleasure of eating it in Israel, and it was one of my favourite dishes before I went vegan.

I made it many times, and always was working on trying to find a substitute for eggs for this dish.

This creation is amazingly delightful, and my men just devoured it all. And the best part is my kids loved it so much and been asking for more of these “eggs”. I hope you’ll try it out, and if you have kids, I hope they’ll love it too.

If you want to make it spicy, I really suggest to add some chilis into it, I love spicy, it will go so well in this dish.

You can also add some zucchini. When our friend came to visit us he wanted to make for us shakshuka with zucchini, surprisingly it was very delicious, it was my first time trying with another veggie in it.

The ingredients you’ll need:
Onions
Garlic
Red bell pepper
Tomato paste
Tomato sauce or diced tomatoes
Tofu
Vegan cheese
Chickpea flour
Spices
Cilantro or green onions

Instructions:
4-6 onions, diced
6 large garlic cloves, dice
1 red bell pepper, cut into strips

Fry till your liking, or until browned

Note: I’ll suggest to start making your “eggs” while it’s frying, and mix occasionally.

When ready add:

1 can of tomato paste
1 jar of tomato sauce, mine was 1.1L – I made with it a few weeks ago
or diced tomatoes in can – made it in this video
(Sometimes I use either one)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon turmeric
ยผ teaspoon pepper
ยฝ tsp cumin
1 tbsp of dried chopped onion

Mix everything well, reduce the heat, now you can add the “eggs”

Vegan eggs:
In blender add
454g Silken tofu
1 cup vegan cheese
Pinch of pepper
ยผ tsp salt
ยฝ tsp turmeric
2 tbsp nutritional yeast
3 tbsp chickpeas flour

Blend well!
Take a spoon, depends on what size you want, I suggest a big spoon.
Scoop and add on top of sauce.
Cover with lid and let it cook on low heat for about 20 minutes or until the “eggs” ready and firm.

Decorate with chopped cilantro and/or green onions, I did with both, LoL.

Note:

The easy and the fast way to make it is to prepare all your ingredients ahead of time, and then start cooking.

To understand even better I recommend to watch the full video!
Enjoy!

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • Onions
  • Garlic
  • Red bell pepper
  • Tomato paste
  • Tomato sauce or diced tomatoes
  • Tofu
  • Vegan cheese
  • Chickpea flour
  • Spices
  • Cilantro or green onions

Instructions

Yields 6-8 servings!

Instructions:

4-6 onions, diced
6 large garlic cloves, dice
1 red bell pepper, cut into strips

Fry till your liking, or until browned

Note: I'll suggest to start making your "eggs" while it's frying, and mix occasionally.

When ready add:

1 can of tomato paste
1 jar of tomato sauce, mine was 1.1L - I made with it a few weeks ago
or diced tomatoes in can - made it in this video
(Sometimes I use either one)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon turmeric
ยผ teaspoon pepper
ยฝ tsp cumin
1 tbsp of dried chopped onion

Mix everything well, reduce the heat, now you can add the "eggs"

Vegan eggs:
In blender add
454g Silken tofu
1 cup vegan cheese
Pinch of pepper
ยผ tsp salt
ยฝ tsp turmeric
2 tbsp nutritional yeast
3 tbsp chickpeas flour

Blend well!

Take a spoon, depends on what size you want, I suggest a big spoon.
Scoop and add on top of sauce.
Cover with lid and let it cook on low heat for about 20 minutes or until the "eggs" ready and firm.

Decorate with chopped cilantro and/or green onions, I did with both, LoL.

Note:

The easy and the fast way to make it is to prepare all your ingredients ahead of time, and then start cooking.

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