Middle Eastern recipe
A vibrant vegan take on classic shakshuka from North African/Middle Eastern flavors. Smoked eggplant, tomatoes, peppers and cumin simmer in one pot, then eggs are swapped for tofu to keep it plant-based while still creamy and satisfying.
Total time
40 min
Prep
15 min
Cook
25 min
Serves
4
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Pair with warm bread or a simple grain like quinoa for a complete meal; a side of cucumber-teta salad adds freshness.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
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