Vegan Shashuka with Flatbread

Directions

Start with the flatbread

1. Mix the flour, salt, dry yeast and oil in a large bowl and add enough water to make the dough. Knead well. Put into a lightly oiled bowl and put aside to start on the Shashuka.

2. Divide into 4 pieces. Flatten into a pancake-shape of about 1cm thick. If possible leave sprinkled with flour to rise 5 extra minutes. Take a frying pan and dry-fry each piece until browned on both sides.

Shashuka

1. Chop your onion, red pepper, garlic and grape tomatoes.

2. Heat the olive oil in a frying pan over medium heat. Add in your onion and cook until translucent. Add red pepper, cumin, paprika powder, a pinch of chilli (optional) and salt and pepper and stir through for about 5 minutes.  Add your grape tomatoes and jar of tomato sauce. Bring to a boil and add your garlic. Reduce the heat and bring to a simmer (the longer you can cook it here the better) but at least leave it for 15 minutes.

3. Put tofu, nutritional yeast, salt and pepper in a blender. Blend until you have a hummus-like consistency.

4. Once the sauce has cooked for at least 15 Minutes, make small wells and spoon your tofu mixture into these wells (you should have enough for at least four ‘eggs’). Bring heat to medium (ensure it’s simmering) and cover your pan with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then 5 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.

5. Peel your avocado, chop it in slices. Put it on top of your shakshuka.