I love shakshuka (spicy rich spicy tomato sauce, usually with eggs) and have made it lots of times for my friends – they all love it. I think it’s the perfect veggie sharing dish as it’s super tasty, substantial and seems to goes down well with both vegetarians/vegans and meat eaters alike. I think it’s best eaten with big chunks of fresh sourdough, hummus and salad.
Since becoming plantbased however, I haven’t made shakshuka and I’ve been missing it’s rich tomatoey goodness. But what to replace the eggs with? I think that tofu, avocado, aubergine and sweet potato all work well, but I finally decided on baked sweet potato. It’s really good.
In my Shashuka recipe I skin fresh tomatoes as I think this really enhances the favour of the sauce but if you’re pushed for time you could use good quality tin tomatoes or pasata.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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