Discover our wonderful vegan Shakshuka recipe (North African spiced tomato stew). We used fresh herbs, spices, vegetables & we even made vegan poached eggs!
Heat the oil in a large frying pan or cast-iron skillet over a medium heat. Cook the onion and sliced pepper with a pinch of salt and pepper, stirring frequently, until the veggies start to soften (about 5 minutes)
Add the garlic, cumin and caraway seeds, then cook for a further 2 minutes.
Add the tomato puree, ground coriander, cayenne and red pepper flakes and cook for a couple more minutes, stirring frequently.
Add the chopped tomatoes, can of chopped tomatoes, sugar and a splash of water. Taste and adjust any seasoning. Simmer for about 10 minutes until the sauce reduces.
Add the fresh herbs and dried mint, then cover and cook on low for 5 minutes.
When serving, place your vegan egg in the centre and enjoy!
For the whites, add all ingredients to a blender with a small splash of water and whizz up.
Add all the yolk ingredients to a measuring bowl and combine well until a thick paste is formed (warning, it's gonna smell eggy!)
Spoon some of the egg whites into 4 egg poacher cups (you could also use silicon muffin tins if you don't have a poacher) and spread out evenly with a teaspoon.
Then spoon some of the egg yolk over the top and spread evenly (or keep it to the middle if you prefer, up to you!).
Then cover the yolk with the remaining egg white and spread evenly.
If using an egg poacher, simply add the hot water to the pan, place the egg holders into the pan and poach on a medium-high heat for 10-12 minutes.
Otherwise, fill half of a medium sized saucepan with hot water, place on a medium-high heat and carefully place the silicon muffin trays into the water and poach for 10-12 minutes (it's okay if the water covers the eggs!).