Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin popular in Israel and North Africa-Tunisian region.

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For a vegan version I use sweet potato slices to act as the yolk and tofu slices for the whites. This is an excellent filling breakfast or brunch or even dinner with some freshly toasted and buttered artisan or multigrain bread. Mmmm, warm hearty savory breakfast for the win.

This Shakshuka comes together quickly and looks so pretty! Use a large skillet to accommodate as many sweet potato slices as possible.

To make soy-free, omit the tofu or use chickpea tofu.





Look at the gorgeous deep colors!

More breakfast options from the blog

In other news, this was the front page of Huffington Post for a few hours yesterday! Read the article here.

Inspiration for the week. In depth interview with Gene Baur. He will also be on the Daily show tonight.

If you missed my twitter #veganfoodchat event last wednesday, see the replay here. there will be more events in May!