Hummus Shakshuka
Forget the eggs, we took the classic Maghrebi (North African) dish and turned it completely on its head. Tofu is now the star of the show, with all the amazing spices making for an unctuous tomato sauce fit for any breakfast table.
And if that wasn't enough, we've also made a delicious roasted garlic hummus for this amazing shakshuka to rest atop. It's pillowy, it's creamy, its delicious. Thank us later.
Serves
Ingredients
For the hummus base
<item-todo-done>1 x 400g can of chickpeas, drained and rinsed<item-todo-done><item-todo-done>3 heaped tbsp creamy tahini<item-todo-done><item-todo-done>3 roasted garlic cloves<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done> Dash of warm water<item-todo-done><item-todo-done> good pinch salt<item-todo-done>
For the shakshuka topping
<item-todo-done>1 red onion<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>2 tsp sweet paprika<item-todo-done><item-todo-done>400g good quality chopped tomatoes<item-todo-done><item-todo-done>1 heaped tbsp rose harissa paste<item-todo-done><item-todo-done>1 tsp soft brown sugar<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>
For the tofu eggs
<item-todo-done>½ block of silken tofu<item-todo-done><item-todo-done>1 tbsp Nooch<item-todo-done>
To serve
<item-todo-done> Buttered sourdough toast<item-todo-done><item-todo-done>1 tbsp parsley<item-todo-done><item-todo-done>1 tbsp dill<item-todo-done><item-todo-done> pinch of chilli flakes<item-todo-done><item-todo-done> good quality olive oil<item-todo-done><item-todo-done> pepper<item-todo-done>
Before you start
High sided frying pan | Blender | Grill
Make the hummus
- Place all of the hummus ingredients into a powerful blender and blend until smooth.
Prepare the ingredients
- Peel and roughly slice the onion.
- Peel and dice the garlic.
- Thinly slice the red peppers.
Make the base
- Warm the olive oil in a high sided ovenproof frying pan over a medium heat.
- Add the sliced onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until soft.
- At this point, add the sliced peppers, mix well and cook for another 5 minutes until they begin to soften.
- Mix through the paprika and cook for another couple of minutes before adding the chopped tomatoes, rose harissa and brown sugar.
- Reduce the heat and leave to simmer until thick and delicious.
While the shakshuka cooks, prepare the tofu egg
- Drain the tofu and add to a powerful blender, along with the nooch.
- Blend until smooth and creamy.
- Add a very small pinch of turmeric here as an optional choice for colour.
Finish the shakshuka
- Once the sauce is reduced, taste and season with salt and pepper.
- Make 2 small wells on top of the sauce and spoon the tofu mixture into them.
- Finish under the grill for 5-10 minutes or until the tofu mixture becomes firm.
Assemble the bowls
- Spoon the hummus into two bowls and smooth over with a spoon.
- Use a large serving spoon to add some tomato mixture and a tofu egg on top of each hummus bowl.
Time to serve
- Toast the bread and butter with plant-based butter.
- Finely slice the herbs.
- Remove the shakshuka from the oven and drizzle in olive oil.
- Sprinkle with the chopped parsley, dill, chilli flakes and pepper.
- Serve with the toast.