Chakchouka with a vegan fried egg
Discover the goodness of this vibrant traditional stew from North Africa made with fresh tomatoes, herbs and topped with a vegan fried egg!
Equipment
- Cast iron pan
- Cookie ring
Ingredients
Stew
- 1 medium onion diced
- 3 cloves garlic chopped
- 4 large ripe tomatoes
- 1 tsp paprika (sweet or smoked)
- 1 tsp sea salt
- 1 tsp black pepper
- 1-2 tsp chili paste
- 1/2 cup cooked cannellini beans
Vegan Egg white
- 1 cup plain non-dairy milk
- 5 tbsp cornstarch or arrow root
- 1/4 tsp black salt
Vegan Egg Yolk
- 1/2 cup silken tofu or mash potato
- 1 tbsp nutritional yeast
- 1/4 tsp turmeric powder
- 1/4 tsp black salt
- 1/2 tbsp cornstarch
- 1 tbsp vegetable oil (avocado or olive oil)
Garnishing
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh cilantro (optional)
Instructions
Prepare the stew
- Chop the onions and mince the garlic.
- In a cast iron pan or a heavy skillet, heat up 1 tbsp of oil, add the onion, then the garlic and cook on low heat for a few minutes.
- Add the tomatoes, the salt, pepper, paprika. Cover and simmer for 10-12 minutes
Prepare the vegan egg ingredients
- In a medium bowl, add all the ingredients for the egg white and whisk well to dissolve the cornstarch.
- In another bowl, add the ingredients for making the egg yolk and mix well. The result should be a thick but smooth paste.
- Taste and season as needed.
Prepare the garnish
- Wash, pat dry and chop the fresh parsley and cilantro and set aside.
Make the vegan egg
- While the stew is cooking, in a non-stick frying pan on medium heat, place a small laddle of egg white liquid in the cookie ring and let it cook for a minute.
- Before the egg white is fully cooked, place a small spoonful in the middle and cover for another minute.
- NOTE: Do not attempt to remove it before it is done and comes off the pan or you risk breaking it.
- When the vegan egg is done, gently slide it on top of the stew.
Garnish
- Sprinkle with the chopped fresh parsley and cilantro and serve immediately.
Notes
In addition to add cooked canellini beans, we like to incorporate fresh spinach or arugula for a splash of green, and some sliced mushrooms.
Serve with your favorite flat bread, pita bread or French bread to make sure you don't waste any of the delicious juice from the tomatoes!
Nutrition
Serving: 1gCalories: 93kcalCarbohydrates: 19gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 1763mgPotassium: 968mgFiber: 6gSugar: 10gVitamin A: 3043IUVitamin C: 50mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!