Ingredients
-
1 tbsp olive oil
-
1 small onion, finely chopped
-
1 red bell pepper, diced
-
2 cloves garlic, minced
-
1 can (14 oz) crushed tomatoes
-
1 tsp ground cumin
-
1 tsp ground paprika
-
1/2 tsp ground cayenne pepper (adjust to taste)
-
1 Salt and pepper to taste
-
1 block (14 oz) firm tofu, crumbled
-
1 Fresh parsley or cilantro for garnish
-
1 Optional: Kalamata olives for garnish
Directions
Garnish your Middle Eastern breakfast shakshuka with fresh parsley or cilantro and, if desired, Kalamata olives. Serve hot with pita bread or crusty bread for dipping. Enjoy the rich and satisfying flavors of the Middle East for breakfast!
Adjust the spiciness of your shakshuka by adding more or less cayenne pepper. Feel free to customize your shakshuka with additional toppings like diced tomatoes, bell peppers, or vegan cheese.
Steps
|
1
Done
|
Heat olive oil in a large skillet over medium heat. Add finely chopped onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent. |
|
2
Done
|
Stir in minced garlic and sauté for an additional minute until fragrant. |
|
3
Done
|
Add crushed tomatoes, ground cumin, ground paprika, ground cayenne pepper, salt, and pepper to the skillet. Stir well to combine all the spices and let it simmer for about 10 minutes until the sauce thickens. |
|
4
Done
|
While the sauce is simmering, crumble the block of firm tofu into a bowl. Season it with a pinch of salt and pepper. |
|
5
Done
|
Gently fold the crumbled tofu into the tomato sauce, ensuring it's evenly distributed. Let it simmer for an additional 5-7 minutes, allowing the tofu to absorb the flavors. |
