INGREDIENTS

• 2 tbsp olive oil
• 2 bell peppers (red and orange), seeded and cut into strips
• 3 cloves garlic, chopped
• 1/2 onion, cut into strips
• 1-2 tbsp Harissa Paste
• 4-6 large ripe tomatoes, grated on the large side of a box grater
• soft vegan cheese

INSTRUCTIONS

1. In a large cast iron frying pan over medium heat, heat the olive oil.
2. Add the onions and sweat them out for about 5 minutes, until they begin to soften and lightly brown around the edges.
3. Add the peppers and toss well in the oil. Cook for an additional 5-7 minutes, until they are softened.
4. Add the garlic and season with salt and pepper. Toss until you begin to smell the garlic.
5. Stir in the Harissa Paste.
6. Add the grated tomatoes and stir well. Turn down the heat to low and allow to simmer for about 15-20 minutes until the sauce is thickened.
7. Preheat your broiler and place the grate about 6″ from the heat.
8. Remove the sauce from the heat. Using the back of your spoon, make little indentations in the sauce. Drop balls of the vegan cheese into the indentations (you can do this with eggs for a more traditional shakshuka).
9. Place the pan in the oven under the broiler, and broil for about 5 minutes. Watch it carefully. You want the cheese to be browned and for the sauce to be bubbly.
10. Remove from the oven and serve with crusty bread.

Credit: Rebecca Coleman
http://cookingbylaptop.com/vegan-shakshuka-2/