Vegan Israeli Shakshuka Delight: A Mouthwatering Sensory Experience for Six

Allergens

Eggs (for traditional shakshuka; replace with tofu or silken tofu for a vegan version)

Ingredients

• 6 large vine
• ripened tomatoes, halved
• 1 cup vegetable broth
• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup vegan feta cheese, crumbled (optional)
• 6 large eggs (for traditional shakshuka
• use tofu or silken tofu for a vegan version)
• Freshly ground black pepper and sea salt, to taste
• Optional toppings: avocado slices, fresh cilantro, cherry tomatoes, and toasted pita bread

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, approximately 4 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, black pepper, and sea salt. Cook for an additional 1 2 minutes, allowing the spices to toast and become fragrant.
4. Add the tomatoes to the skillet, arranging them in a circular pattern. Pour in the vegetable broth until it reaches halfway up the sides of the tomatoes.
5. Bring the mixture to a simmer, then transfer the skillet to the preheated oven. Bake for 20 25 minutes or until the tomato sauce has thickened and the edges are slightly bubbling.
6. Remove the skillet from the oven and carefully crack an egg into each tomato half (or replace with tofu or silken tofu for a vegan version). Season with additional salt and pepper, if desired.
7. Return the skillet to the oven and bake for an additional 10 12 minutes, or until the eggs are set but still slightly runny.
8. Remove from the oven and allow to cool for 5 minutes before garnishing with fresh parsley, vegan feta cheese (optional), and your choice of toppings.

Chef’s Insight

To enhance the flavors, use heirloom tomatoes for added color and taste variety.

Notes

For an added touch, serve the shakshuka with a side of warm, crusty bread or toasted pita.