Vegan Shakshuka: a one pan spicy, smokey, tomato stew usually topped with poached eggs, was first brought to Israel in the 1950s by the Tunisian Jews, where it became a favorite for breakfast, lunch and dinner. I changed out tofu for the eggs where they soak up the aromatic stew and become little cushions of flavor.
Click here to subscribe!
It would make my day if you left me a comment. If you make one of these recipes please let me see by tagging @SunnysideHanne on Instagram, I’d love to see.
Leave a Reply