Vegan Green Skahuka
This Vegan Green Shakshuka is packed full of goodness. Made with spinach, leeks, green peppers and peas, topped with harissa and fresh herbs.
Servings: 2 people
Calories: 488.67kcal
Equipment
- 1 Frying pan
- 1 oven dish
Ingredients
- 3 tablespoon olive oil
- 2 leeks thinly, sliced
- 200 g spinach
- 250 g peas frozen
- 1 green pepper
- 2 cloves garlic thinly sliced
- 1 handful parsley roughly chopped
- 1 handful coriander roughly chopped
- 1 tablespoon harissa
For the vegan eggs
- 300 g silken tofu
- 0.5 teaspoon kala namak also known as black salt
- 0.5 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 0.5 teaspoon turmeric
Instructions
- Pre-heat your oven to 180 C / 350 F / gas mark 4.
- Add the oil to a frying pan and warm over a medium heat.
- Add the leeks to the pan and cook for 3 - 5 minutes until softened.
- Add the spinach to the pan, just a handful at a time so as not to overcrowd, and cook until wilted.
- Add the garlic, peas and half of the chopped herbs and cook for 2 - 3 minutes.
- While the vegetables are cooking, add all of the vegan egg ingredients (except the turmeric) into a food processor or blender and blitz until smooth.
- Remove most of the mix from the blender. Add turmeric to the remaining mix and blitz again until its a consistent shade of yellow.
- Spoon the vegetable mixture into an oven dish.
- Make four dips in the vegetable mixture and spoon in the white silken tofu mix into the dips.
- Carefully spoon the yellow silken tofu mix into the centre of the white to make "egg yolks".
- Drizzle over the harissa.
- Place in the oven for 5 - 10 minutes or until the "eggs" are piping hot.
- Sprinkle over the remaining chopped herbs and serve.
Nutrition
Calories: 488.67kcal | Carbohydrates: 46.34g | Protein: 21.13g | Fat: 26.58g | Saturated Fat: 3.69g | Polyunsaturated Fat: 5.14g | Monounsaturated Fat: 16.21g | Sodium: 797.73mg | Potassium: 1551.48mg | Fiber: 13.57g | Sugar: 15.49g | Vitamin A: 12391.74IU | Vitamin C: 142.2mg | Calcium: 249.64mg | Iron: 8.69mg