April 05, 2020
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Shakshuka is one of my all-time favorite egg dishes, I haven't been able to enjoy it ever since eggs and I have become arch-enemies.
Well, I'm happy to say that I can now enjoy shakshuka since I discovered JUST, the plant-based, vegan, egg substitute. I know, I know, no runny egg yolk with which to enrich the sauce, but I'll take what I can get, and be happy with it. BTW, JUST is, just wonderful. (yes, I had to)
Yotam Ottolenghi's shakshuka recipe is one of my favorites, it's direct, quick and easy, and delicious. You'll see what I mean.
This is it, this is all you need, olive oil, garlic, tomato paste, harissa, bell pepper, cumin, salt, and canned tomatoes, well and eggs or JUST
Everything but the tomatoes and eggs get sauteed until the peppers soften, about 10 minutes.
Then the tomatoes are added and simmered for about 10 more minutes to thicken the sauce.
If you were to crack open a large egg into a measuring cup, it would equal 1/4 cup. So I just measured out 1/4 of the JUST and nestled that into the center of the sauce.
Other than no yolk, you wouldn't even know that wasn't an egg in the sauce, it tastes exactly like an egg.
I cooked only one egg because I use the sauce for other things too, like pork chops, it's awesome with pork.
The JUST people don't even know I exist, this is uncompensated and unsolicited. I'm hoping other people with "egg issues" will benefit from my experiment.
And that's that!