Step By Step
- Thaw the frozen Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open the package and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add 2 tbsp of oil. Sauté egg for 1 minute, flipping midway. Remove from heat and set aside.
- Heat a medium, deep skillet over medium heat and 1tsb of oil.
- When the oil is heated, add the onion and bell pepper. Cook while stirring occasionally, until the onion and pepper are mostly tender (about 5 minutes).
- Stir in the garlic, tomato paste, chili powder, paprika, cumin, red pepper flakes, and a pinch of salt and pepper. Sauté another 2-3 minutes, until the garlic is no longer fragrant and the tomato paste has darkened in color.
- Stir in the diced tomatoes and reduce the heat to low. Cook, stirring occasionally, for about 10 minutes to let the flavors meld.
- Meanwhile, toast a few slices of bread.
- Place the eggs in the tomato mixture. Cover and cook for another minute.
- Serve hot with chopped parsley on top and the bread to dip!
Start your day with a burst of flavor by trying our Vegan Shakshuka! This plant-based twist on a classic dish combines tender Sunnyside Up Eggs with a rich, spicy tomato sauce. A medley of onions, bell peppers, and aromatic spices creates a savory base that complements the vegan eggs perfectly. Ideal for brunch or a hearty breakfast, this shakshuka is served hot and garnished with fresh parsley, accompanied by toasted bread for dipping. Enjoy a satisfying, easy-to-make meal that’s sure to impress!
Step By Step
- Thaw the frozen Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open the package and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add 2 tbsp of oil. Sauté egg for 1 minute, flipping midway. Remove from heat and set aside.
- Heat a medium, deep skillet over medium heat and 1tsb of oil.
- When the oil is heated, add the onion and bell pepper. Cook while stirring occasionally, until the onion and pepper are mostly tender (about 5 minutes).
- Stir in the garlic, tomato paste, chili powder, paprika, cumin, red pepper flakes, and a pinch of salt and pepper. Sauté another 2-3 minutes, until the garlic is no longer fragrant and the tomato paste has darkened in color.
- Stir in the diced tomatoes and reduce the heat to low. Cook, stirring occasionally, for about 10 minutes to let the flavors meld.
- Meanwhile, toast a few slices of bread.
- Place the eggs in the tomato mixture. Cover and cook for another minute.
- Serve hot with chopped parsley on top and the bread to dip!
