Some of my fondest memories center around food. While I think that might be the case for many of us, Sunday breakfasts, in particular, have always held a special place in my heart! When I was a kid, I spent a lot of time with my mom’s parents. I absolutely loved being at grandma and grandpa’s house! Nearly every weekend, I was there with my little brother Sean and at least two of my four cousins. The weekend was even better if my aunt Tammy agreed to spend the night (I would literally beg her), and we got to add an extra chair around the breakfast table! Oh, how I miss those days.
Anyway, Sunday breakfasts are still a big deal to me, and there is rarely a Sunday morning that goes by when I’m not in the kitchen playing music and making a big ole’ breakfast. Admittedly, I get stuck and end up making the same dish on repeat. But every once in a while, a magical Unicorn comes along and becomes a part of my Sunday rotation! Enter the Shakshuka! The literal translation of the Hebrew word shakshuka means “all mixed up”! And I’d say that’s a pretty good description of this north African egg dish made with peppers, tomatoes, and eggs. It’s super flavorful and hits the spot! It also reminds me of a meal I used to eat when I was a kid.
Last week my husband found a recipe for “Eggs in a Hole” in the newspaper (remember those?) and asked me if I’d ever had it. I laughed and said, “You better believe it”! In fact, it was one of the first breakfast meals I ever made on my own, besides Quaker’s Maple and Brown Sugar Oatmeal (remember that?). This Shakshuka reminds me of my childhood fav in that the eggs are carefully placed in a hole and cooked until firm. Only in the Shakshuka, the eggs are nestled in a bed of tomatoes and peppers and not white Wonder bread!
I really love this simple but flavorful dish and hope you all do too! Oh, and if you can’t find Just Egg, I’ve included a delicious option in the notes section of the recipe! Be sure to tag me and let me know how you like it!
Spicy Vegan Shakshuka
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Diet: Vegan
- 1 tablespoons extra-virgin olive oil
- 1 cup sweet onion, diced
- 1 organic red bell pepper, seeded and diced
- 1/2 teaspoon sea salt
- Fresh ground black pepper
- 3 medium garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (can also use one chipotle pepper in adobo)
- 1 28-ounce can diced fire-roasted tomatoes
- 1 tablespoon tomato paste
- 1/2 container Just Egg
- ⅓ cup crumbled vegan feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, sliced
- Sliced red onion
- Microgreens for garnish, optional
- Toasted ciabatta, for serving
Warm oil over medium heat in a 12-inch cast-iron skillet with a lid. Add onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent about 8 minutes.
Reduce the heat to medium-low and add garlic, paprika, cumin, and chili powder. Stir and let cook for about 30 seconds, then add the tomatoes and tomato paste. Simmer for 15 minutes until the sauce is thickened.
Make 4 wells in the sauce and add Just Eggs. Cover and cook for 2 minutes and then add feta. Cook until the eggs are set, 5 to 8 minutes.
Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
If you would like to make this but don’t have access to the Vegan Egg product you can make your own!
- 6 ounces firm silken tofu (usually found in the Asian section, not refrigerated)
- 2 tablespoons Tahini (can also use hummus)
- 2 large cloves garlic (minced)
- 1 teaspoon corn starch
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- One pinch kala namak (black salt), and black pepper
- 1/4 teaspoon paprika, optional
Blend together all ingredients until smooth.
If it is too dry add 1 tablespoon plant-based milk.
- Serving Size: 4