Another gorgeous recipe from “Real Food, Really Fast” by Hannah Kaminsky, the latest cookbook to hit my shelf. This vegan eggs shakshuka is truly delicious.
Shakshuka is an Israeli breakfast dish. Having only discovered it after becoming vegan, as delicious as it looked I never got to try it. Imagine my delight on flicking through the pages and seeing this vegan eggs version jumping out at me. I simply had to try it!
The first thing that struck me as this dish came together were the rich colours. Beautiful vibrant reds from the passata and roasted peppers. Passion. Subtle spice aromas coming from the simmering sauce as I made the tofu vegan eggs hinted at what was to come but still I wondered how the tofu was going to compare to actual poached eggs. It all looked rather lovely in the pan especially when the parsley was dropped in at the end contrasting against the red sauce and the white tofu.
Now for the taste test… the gram flour and kala namak (otherwise known as black salt which confusingly is actually pink) conspire together to make a surprisingly eggy flavour. The outside of the ‘eggs’ and little bits of the mixture which had broken away during the cooking actually had that cooked egg white texture whilst the inside remained pleasingly soft. And not forgetting the sauce which was being scooped up on accompanying doorsteps of fresh bread and was as delicious as the spice aromas had promised.
All in all the combination of flavours and textures is a win. I actually feel like I just ate eggs! A perfect hot brunch when its actually snowing outside here in the UK. I’ve wiped the bowl clean of every last scrap of sauce with my bread, am pleasantly full and managed to save some for my partner to try later… if he’s quick.
If you want to try this yourself hop on over to Amazon and grab yourself a copy of the book.. No I don’t get any affiliate commission, neither did I get my copy free in return for a review. I honestly just like this book!