Plant Shakshuka

Would Shakshuka be the new avo-toast for breakfast? 

I love it’s juiciness, the punch flavors and how comforted you feel after having a good warm shakshuka!

That is for sure my suggestion for heating up the cold weekend brunch! 

WHAT YOU WILL NEED:
for 3-4 people

• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 canned tomato
• 2 tbsp tomato extract
• 1 tsp ground cumin
• ½ tsp ground paprika(I used sweet but you can use smoked if you like)
• ¼ tsp dry red pepper flakes
• 1 handful chopped fresh coriander
• 1 handful chopped fresh parsley
• 2-3 tbsp olive oil
• 1 block(300g) of panisse(“chickpea tofu”. You can use tempeh, tofu or chickpea patties if you prefer)
• ½ tsp salt
• Pinch black salt
• Vegan yogurt
• Lemon juice to taste
• Toasted nuts(optional, I used toasted cashews)

HOW TO:

1. Slice the Panisse and grill the slices with a drizzle of olive oil and pinch of salt for 2 minutes each side and set aside; 
2. Heat a large frying pan with 1 tbsp olive oil and fry the onions until juicy and tender; 
3. Add the red bell pepper slices with a pinch of salt let it fry for 5 minutes; 
4. Add the tomatoes and spices and let it cook for about 15 minutes; 
5. Adjust the salt, add the panisse slices and let it cook for more 5 minutes; 
6. It’s ready to serve! Top the Shakshuka with the fresh chopped herbs, toates nuts and one tbsp olive oil; 
7. Add some vegan yogurt for extra flavour or just some lemon juice for a bit of acitidy; 
8. Enjoy!!