Shakshuka is a tomato sauce dish with poached eggs, pepper. Cumin, paprika and cayenne pepper is commonly used spices. It is popular in Middle Eastern and Mediterranean cuisines but the origins are unclear. Some say Yemen, some say Tunisia. There are many version evolved during history and I’m in love with the modern plant-based interpretation.
This one is adapted from an Ottolenghi version which is made wit harissa. I replaced the eggs with tofu cream, but spiced up with some kala namak to keep a bit of eggy taste and a touch of mustard.
I served together with some tahini dip and bagels. I used Greek tahini as I have good supply from my Greek friends. It is in great contrast and harmony with the shakshuka. The bagels are homemade and they are easy to bake. You can find the recipe here.
Shakshuka: Tofu cream: Tahini dip Shakshuka: