African Shakshuka
Originating in Northern Africa, this simple, one-skillet meal is defined by its aromatic tomato simmering sauce, fine herbs and spices, and garlicky flavor. In this version, our signature Vegan Fried Eggs are added, but vegan poached eggs work great, too.
by Amy Webster
SERVES 4
2 tablespoons olive oil
1 medium white or yellow onion, chopped
1 medium red bell pepper, deseeded and chopped
1 medium green bell pepper, deseeded and chopped
1 jalapeño, deseeded and diced
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons harissa paste
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 cups cherry tomatoes, halved
4 Vegan Fried Eggs (see recipe)
½ cup crumbled vegan feta cheese, for garnish
½ cup finely chopped parsley, for garnish
Crusty bread, for serving
1. In a large cast-iron skillet over medium heat, warm oil. Add onion, bell peppers, and jalapeño, and cook until soft, about 5 to 7 minutes.
2. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, harissa, cumin, paprika, salt, pepper, and cayenne. Stir well, and add cherry tomatoes. Stir again and let simmer 15 minutes, stirring occasionally.
3. Make 4 wells in sauce, and add vegan fried eggs. Cover and cook 5 more minutes. Garnish with feta and parsley, and serve with crusty bread.
Truffled Pasta Carbonara
Ultra-comforting pasta carbonara is traditionally made with sharp parmesan and a creamy egg-based sauce, but this veganized version captures all of the classic rich flavors with an ingenious vegan yolk
