Vegan Shakshuka With Homemade Vegan Sunny Side Up Eggs

Vegan Shakshuka

4 Vegan Sunny Side Up Eggs*

1 onion, chopped

3 Half Colorful Peppers, sliced (Red, Yellow, Orange)

1 can Diced Tomatoes

1 Clove Minced Garlic

1/2 t Cumin

1/2 t ground Caraway

Red Pepper Flakes, to taste
Splash Red Wine Vinegar

Olive Oil

Salt and Pepper

Crumbled Vegan Feta (optional)

Fry the spices over medium in some oil til fragrant, add the onion and garlic and fry till translucent, add the peppers and fry till soft, add the tomatoes and vinegar and stir to mix then cover for 5 mins, uncover and let cook down.  cover to cook to your desired doneness. then serve with Feta cheese on top.

Vegan Sunny Side Up Eggs

1 block Silken Tofu

2 t Konjac Powder
1/4 cup Maltodextrin
1 cup water

1 t Black Salt
1 t salt

Puree the tofu in a blender or FP.

Mix the maltodextrin, salt, black salt and Konjac powder, in a pot to combine thoroughly.
Whisk in the water to combine, then the tofu, bring to a boil for 3 minutes, whisking constantly..
Pour into fried egg molds or pour the mixture on a platter and cut out rounds when it firms up.


 Runny Yolks

1/4 t Turmeric
1 teaspoon  Besan (for that slightly grainy semi cooked eggyolk texture)
1/2 t Salt
2 cups Water
1/2 cup water
1/2 t black salt
1/2 t Calcium Lactate
2 gms Sodium Alganate


Dissolve the alginate in the 2 cups water in a Bullet Blender. Place in the fridge for 20 mins.

In a small pot whisk together the besan, salt, turmeric, and black salt, add the 1/2 cup water and whiisk vigorously until combined. Bring to a boil over high heat and let thicken. Turn off burner and set the mixture aside to cool for 5 mins. Then stir in the Calcium Lactate and then pour into THIS MOLD and place in the freezer to freeze


Once frozen pop them out and place in the sodium alginate solution to thaw.

Top a tofu egg round with a yolk and place over the warm Shakshuka mixture on a plate,
Crumble over some Vegan Feta (optional)
Serve