So I’ve made Shakshuka before, loosely based off of this recipe: https://www.themediterraneandish.com/shakshuka-recipe/#wprm-recipe-container-10706
I’ve used silken tofu as eggs before (ok filler but not super exciting) and I’ve also added spaghetti squash – different but turned out really good and a great way to add in more veggies!
I’ve had the Yo Eggs one other time, on avocado toast at a restaurant, and they were pretty good. I didn’t think to buy them originally, since I don’t really miss eggs that much, until I remembered about shakshuka. I figured this would be a perfect use of these eggs, and I was not wrong!
Cooked the onions and peppers, added fresh garden tomatoes…
After adding spices and cooking it down a bit, I added the vegan eggs and cooked for 10 minutes per the instructions, while spooning the mixture on top to make sure all of it was warming up.
Then I toasted some sourdough and assembled it!
The vegan eggs did a pretty good job. The yolk was nice and runny and combined right in with the tomatoey goodness. And you can dip your toast into it! The yolk does tend to run fully out of the egg pretty quickly, which leaves the white bit hanging out by itself, but I didn’t really mind this. It all went pretty well together.
The vegan eggs do come with a little packet of salt, and I tried this recipe without that first, but next time I would definitely sprinkle that on top. Luckily there are 4 eggs in a package and more tomatoes in the garden, so I’ll definitely be able to do this again!
So, if you miss poached eggs, maybe give these a try! If not, I’d recommend trying spaghetti squash in the shakshuka, it did a nice job. You can just cut them in half and roast them and scrape the squash into the shakshuka towards the end. Enjoy!
Happy Potato 