Rita’s Shakshuka

~A special twist on one of my beloved family recipes. The smell alone will transport you to the spice markets in Israel and the taste will ignite your soul~

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 2-3

Ingredients

Tofu ‘egg’ cream

  • 1/2 silken tofu
  • 1/2 – 1 tsp black salt (kala namak)
  • 2 tsp nooch (nutritional yeast)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp turmeric

Directions

Blend all of the tofu ‘egg’ cream ingredients and set aside until needed.

Shakshuka

  • 2 tbsp oil
  • 1 small onion diced
  • 2 cloves garlic peeled and finely diced
  • 6 small mushrooms cut in 1/4’s
  • 1 small red capsicum diced (bell pepper)
  • 1 celery stalk diced
  • 1 fresh spur chilli diced (I removed half of the seeds. You can leave all the seeds or use any chilli you want, or dried chilli flakes. Or leave it out all together)
  • 3 ripe tomatoes cubed
  • Salt and pepper to taste
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 tsp ground paprika
  • 1/2 tsp smokey paprika
  • 1/4 cup of water

Directions

Heat the oil in a large pan on medium heat and add the onions. Cook them for about 3 minutes and then add in the mushrooms and cook for 4 minutes until they are a bit caramelised. Add the celery, capsicum and chilli and cook for 4 minutes. Add the spices salt and pepper and cook for another 2 minutes. Add the tomatoes, stir them through well and cover the pan with a lid and reduce the heat to low. Leave it to cook for 5 minutes.

Uncover and add the water, mixing well. Taste the sauce and add anymore seasoning or spices if needed. Dollop the ‘egg’ cream with a spoon throughout the top of the sauce. Cover the pan again and let it cook on low for 12 minutes. Meanwhile turn your grill (broiler) on medium-high heat. Remove the lid and place the pan under the grill for 5 minutes.

I served my Shakshuka with my homemade baked cashew cheeze, avocado and toast. And let me tell you what an incredible eating experience it was! I was transported back to when I was small and I felt all of the incredible women in my life making this dish together in the ktichen. My grandmother Meme, my mother, my aunty, my sister and I. Enjoy!

Cook’s note: The tofu ‘egg’ cream was inspired by my good friend Sivan all the way in Israel. You can watch her yummy shakshuka recipe video down below! And while your’e there, feel free to watch some of her other wonderful videos on vegan food and lifestyle tips.

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