Shakshuka with coriander dumplings

Image

By

Shannon Martinez

Abstract

I love the classic version of these Middle Eastern baked eggs in spicy, rich tomato sauce. I wanted to know if I could make a vegan version that retained all the elements that make this dish great: the textures, saucy spiciness and richness. And you know what? I reckon I did it.

from Recipes https://ift.tt/3nJtLoV