If you haven’t had shakshuka before, you are in for a treat! This dish is loaded with a plethora of vegetables in a thick tomato sauce, topped with a flavor-packed tofu scramble, and ready in less than 30 minutes!
- 2 tablespoons extra virgin olive oil
- ½ cup yellow onion, finely diced
- 1/2 medium red bell pepper, diced small (about 1/3 cup)
- 1 anaheim pepper, seeds removed and diced small (about 1/2 cup)
- 4 cloves garlic, finely minced
- 1 small (6-inch) eggplant, diced small
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- Optional spices: 1/8 teaspoon each of cinnamon and ground coriander
- 1 (28 oz.) can fire roasted whole peeled tomatoes*
- 3 tablespoons tomato paste
- 1 teaspoon coconut sugar
- 1 bay leaf
- 1/4 cup chopped fresh parsley leaves + more to top
- 5 kalamata or green olives, pitted and sliced + more to top
- Salt and pepper, to taste
- 1/2 recipe of our Basic Tofu Scramble
- Pita bread, to serve
- Heat 1 tablespoon of olive oil in a large cast-iron skillet (or rimmed metal pan) over medium heat. Add the onion, bell pepper, Anaheim pepper, and garlic. Sauté for 3-4 minutes or until soft and fragrant. Add the spices and cook for 1 minute more.
- Add the eggplant and sauté for an additional 3 minutes or so until it begins to soften, adding more oil if needed.
- Mix in the can of tomatoes, tomato paste, sugar, and bay leaf. Allow the tomatoes to cook down, stirring occasionally, for about 15 and 20 minutes or until it resembles a chunky sauce.* If you have not already prepared the tofu scramble, you can do it now to save time.
- Remove the bay leaf and season with salt and pepper to taste.
- Top with the tofu scramble along with a garnish of olives and parsley. Serve as is or with pita bread, pasta or your bread of choice.
- If you don’t have fire roasted, no worries! A 28 oz. can of regular tomatoes will work just fine.
- If you would prefer a smoother texture, you can scoop 1/2-3/4 of the sauce in the blender and blend until smooth and then add it back in.
- Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
- The nutrition facts do not take into consideration the salt to taste or the pita bread to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: entree, breakfast, lunch, dinner
- Cuisine: Vegan, Middle Eastern, Tunisian