Tofu Shakshouka

For the tofu:

Cut the tofu block into thin slices and marinate in the mixture for 2 hours (or 24 hours for more flavor).

Cook the drained tofu in a non-stick skillet with oil for about 6–8 minutes or until the pieces are golden, turning halfway through. Set aside.

For the dish:

Place the whole bell peppers on the oven rack at 450 °F for about 8 to 10 minutes, turning them halfway through.

Once the skin is charred and the peppers are tender, let them cool slightly outside the oven.

Meanwhile, in a skillet, heat the olive oil and soften the garlic and shallot for 2 minutes.

When the bell peppers are cool enough to handle, remove the skin, deseed, and roughly chop. Add to the skillet.

Add the tomato sauce. Blend roughly to keep some texture. Add the maple syrup. Season with salt and pepper. Heat over low heat for about 2–3 minutes.

Using a spoon, create wells and crack the eggs into them. Once the egg whites are cooked, place a few pieces of mozzarella, the tofu, the avocado, and the parsley.

Season with pepper.

Serve with toasted bread or warm naan.