Cooked - Green Shakshuka With Vegan Eggs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Green Shakshuka With Vegan Eggs

1.0

1 leek, chopped

1 small white onion, diced

1 courgette, sliced

200g spinach

1 tsp cumin seeds

1 tsp coriander powder

1 tsp paprika

3 cloves garlic, minced

Handful parsley and mint (chopped)

Juice of half a lemon

Salt and pepper

½ block (150g) silken tofu

½ tbsp cornstarch

1 tbsp nutritional yeast

Pinch black salt

½ avocado, sliced

Chilli oil

Extra fresh herbs

Fresh toasted sourdough

Preheat oven to 180c.
Start by sautéing the onion, courgette and leek in a preheated oven proof pan over medium heat. Cook for around 5-7 minutes until softened. Season well.
Add the garlic, herbs, spices and spinach and cook until the spinach has wilted down.
Blitz the tofu egg ingredients together and set aside.
Rinse the blender out and add half of the green mixture along with the lemon juice and blitz. Add back into the pan and mix together. Taste for seasoning, add more salt and pepper if needed.
Dollop 4 tbsp of the egg mix on top of the green mixture evenly, cover the pan and place into the oven for 8-10 minutes, until the egg mix firms up.
Serve with chilli oil, extra herbs, avocado and dunk fresh toasted sourdough straight in.

Course🍳Brunch

Diets🌱Vegan...

CategoryShakshuka

CuisineMiddle Eastern

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 92 weeks ago

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