Shakshuka is a traditional North African and Middle Eastern egg dish.
I never had that traditional version, but it inspired this herb-filled vegan version!
In a medium saute pan, sprayed with non-stick spray, add:
2 TSBP chopped scallions
1 TBSP chopped, fresh dill
1/2 TBSP fresh rosemary leaves, destemmed
Cook them until they start to char and smell beautifully fragrant.
Add 2-3 servings of vegan egg replacer, and let it sit on top of the herbs until the edges start to brown.
Add 1 generous TBSP of sun-dried tomatoes, packed in oil.
Scramble or fold into an omelet and serve.
For a more traditional option, have your favorite marinara sauce simmering in another pan on the stove. Once the eggs are nearly finished, add them to the sauce and cook another few minutes to infuse the tomato flavor into the egg. For this one, serve it in a bowl and top with more fresh herbs.