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Vegan Shakshuka

Deborah Davis
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

1

Bay leaf

3 cloves

Garlic

1 cup

Onion

1

Parsley

3 cups

Spinach, fresh leaves

1 28 ounce can

Tomatoes, fire roasted

1 16 ounce container

Silken tofu

2 tbsp

Harissa sauce, mild

1 tsp

Paprika, smoked

1

Salt and ground black pepper

2 tbsp

Olive oil

1 tsp

Cumin

1

Naan or pita bread