Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a deep skillet or tagine over medium heat, then add 1 small finely chopped red onion and sauté for 5 minutes until softened.

2. 2

   Stir in 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1/2 teaspoon of ground turmeric, and 1/2 teaspoon of ground ginger, cooking for 1 minute until fragrant.

3. 3

   Add 400 grams of undrained canned diced tomatoes and 1 tablespoon of tomato paste, along with 200 grams of crumbled firm tofu, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, mixing well to combine.

4. 4

   Pour in 1/2 cup of vegetable broth and bring the mixture to a gentle simmer, allowing it to cook for 10 minutes to develop the flavors and slightly thicken the sauce.

5. 5

   Create two small wells in the simmering sauce, carefully crack 2 large eggs into each well, and cover the skillet, continuing to simmer for 5-8 minutes until the egg whites are set and the yolks reach your desired doneness.

6. 6

   While the eggs are cooking, toast 2 slices of sourdough bread until golden brown and slice them for dipping.

7. 7

   Sprinkle the finished dish with 1/4 cup of fresh chopped cilantro and 30 grams of grated Parmesan cheese just before serving.