Ingredients
5 large tomatoes (~800g)
1 red bell pepper
3 - 4 cloves garlic
3 - 4 eggs
2 tbsp gochujang
1 tbsp tomato paste
1 tsp cumin
Salt
Pepper
¼ tsp honey
¼ lemon
Green onion or cilantro for garnish
Maldon flaky sea salt
Fav bread (optional)
1 - 2 tbsp olive oil
For the Tahini Tofu Sauce
200 g silken tofu
2 tbsp tahini
2 tbsp miso
pinch of salt
Directions
Step 1
Rough chop the tomatoes and peppers. Mince the garlic.
Step 2
Heat a 10-inch pan over medium heat, add oil, and sauté the chopped bell peppers.
Step 3
After the peppers are cooked, add tomato paste, garlic, pinch of salt and pepper. Cook for 1-2 min, stirring constantly.
Step 4
Add tomatoes to pot with gochujang. Break down any large pieces of tomatoes.
Step 5
Simmer tomato sauce til a thick consistency (can range depending on heat and water in sauce from 10-20 mins), stirring occasionally. Once it reaches a thick consistency, sample the sauce. Add juice from a lemon and if too spicy, add honey. Season with salt and pepper.
Step 6
Lower the heat to med-low and make small wells for the eggs. Crack into the wells each egg. Cook til preferred doneness.
Step 7
For the Tahini Tofu Sauce
Step 1
Blend tofu, miso, tahini til smooth. Then drizzle a little bit of sauce (or plain tahini or yogurt) on shakshuka.
Step 2
Garnish with chopped green onions/cilantro and Maldon salt and serve with your favorite bread.
