Shakshuka

I finally tried JUST Egg, and I love it! True, in real shakshuka, the egg would be poached in the sauce, so you’d have a separate yolk and white, but this is close enough for me! Recipe is adapted from Girlandthe.com and serves 2-4.

Ingredients

• 1 tablespoon olive oil

• 1 yellow onion, finely chopped

• 2 garlic cloves, minced

• 1 medium red bell pepper, finely chopped

• 1 tablespoon tomato paste

• 1 28-oz can diced tomatoes (fire-roasted, if available)

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• ¼ teaspoon red pepper flakes (optional, for kick)

• ¾-1 cup JUST Egg

• Fresh cilantro (for garnish)

• Vegan feta cheese or coconut yogurt (for garnish)

Instructions

1. Over medium heat, warm the olive oil in a 12-inch skillet (non-stick, or well-seasoned cast iron if you have it.) Once hot, add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and tomato paste and cook for 1-2 more minutes.

2. Add the canned tomatoes to the skillet. Cook uncovered, stirring occasionally, for about 10 minutes until slightly thickened.

3. Add the paprika, cumin, chili powder, salt, and (if using) red pepper flakes. Taste for additional salt and seasonings. Continue to simmer the sauce until it thickens enough to create wells that will hold just long enough to pour the JUST Egg into.

4. Once the sauce is thick enough, use a spatula to create evenly-spaced wells for the JUST Egg. Carefully pour about ¼ cup of JUST Egg into each well, making 3-4 wells total. Reduce the heat to medium-low and cover the pan. If using feta cheese, sprinkle it on after 2 minutes of cooking. The JUST egg should cook through in 5-8 minutes; use a small paring knife to check whether the liquid portion has all set. Remove the skillet from the heat.

5. Scoop out portions into serving bowls and add more sauce as desired. Garnish with chopped cilantro and feta cheese or a swirl of coconut yogurt. Serve with pita or rustic bread. Enjoy!

6. Note: If you have extra sauce, it makes for great leftovers. Use it to make quick shakshuka bowls: simply scramble up some JUST Egg and serve it with toast or over rice, and top everything with warmed shakshuka sauce.

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