Shakshuka(with vegetarian egg substitute)

Shakshuka is a Barbary coast North African, dish of eggs poached in a stew of tomatoes, olive oil, peppers, onion and garlic, spiced with cumin, cayenne pepper, and other aromatic spices. I have substituted the eggs with a vegetarian alternative giving it the same eggy taste. You can use Tofu if you want to make it vegan / plant based. Traditionally the tomato stew is first cooked and then eggs are cracked right into the stew for them to poach to perfection. Enjoy this or my vegetarian version with warm crusty bread or pita!

Ingredients

Jalepeno 1 chopped

Onion 1 small, chopped

Cilantro ½ cup

Tomatoes 1 can, diced or 500 gm finely chopped

Bell peppers 1 cup, small dices multi colored

Garlic 2-3 cloves, chopped

Black pepper ½ tsp

Red chili powder 1 tsp

Cumin powder 1 tsp

Garam Masala ½ tsp

Tomato ketchup 1 tbs

Sugar 1 tsp

Vinegar 2 tsp

Salt

Olive oil

Vegetarian Egg Substitute

Paneer 200, block sliced into thin squares

Potato 1, boiled

Turmeric ½ tsp

Corn starch ½ tsp

Kala Namak ½ tsp

Some water

Heat a skillet with some olive oil. Lightly brown the paneer squares on both side.

Combine the rest of the ingredients to a yellow, slightly fluid paste. Using a spoon drop it onto the paneer square. Let it cook covered for 3-4 minutes. Sprinkle salt, pepper or red chili on it. Your egg substitute are ready. Keep them aside.

Let’s make the shakshuka

1) Heat olive oil on a skillet

2) Add onions, garlic and jalapenos. Let them cook for a couple of minutes.

3) Add the bell peppers and toss them well. Let them soften with the onions.

4) Add the diced tomatoes along with a little water and let them cook until soft.

5) Add tomato ketchup, salt , sugar and vinegar. Let the tomatoes cook for 5 minutes with a lid.

6) Stir in the spices and check for salt at this point.

7) Add water if you need to for a good consistency of the stew.

8) At this time, if you are using eggs, make small depressions or openings in the stew and crack your egg right into the pot. About 4-5 right now. Season with salt and pepper. Cover the pot with a lid and let it cook for about 6-7 minutes or until your desired doneness of the eggs.

9) If you are using the substitute, let the paneer with yoke squares floats on to the tomato stew, sprinkle some red chili powder and a pinch of salt on each. Cover with a lid for 4-5 minutes to let the flavors blend.

Your Shakshuka is ready. Garnish with cilantro and enjoy with warm toasted bread or pita.