Vegan shakshuka
Israel
Prep: 10 minutes
Cook: 20 min
Difficulty: Intermediate
My new vegan eggs inspired me to veganise this typically mediterranean dish, here high-protein!
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Ingredients
To delight
3
people
100
g
Textured soy proteins
1
red onion
1
yellow pepper
2
garlic cloves
1
càs
olive oil
1
càc
cumin
1
càc
ground coriander
1
càc
paprika
5
mint leaves
50
cl
tomato purée
200
g
chick pea (can)
3
vegan fried eggs
Directions
Step 1
Soak the soy proteins for 10 minutes in boiling water.
Step 2
Meanwhile finely chop the onion, chop the pepper into strips and mine the garlic.
Step 3
In a pan, heat the olive oil and sauté the onion for 7-8 minutes on medium heat, until transparent.
Step 4
Throw in the peppers, garlic and drained soy proteins and sauté for 5 minutes. Add water if too dry.
Step 5
Pour in the spices and chopped mint leaves, stir well. After 1 minute, add the tomato purée and chick peas. Bring to the boil, then lower heat to a simmer and cook for another 10 minutes.
Step 6
Serve with my vegan fried eggs.
