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, and flip halfway. Set aside.

For the dish:

Place the bell peppers whole on the oven rack at 450 °F about 8 to 10 minutes and flip halfway through cooking.

Once the skin is charred and the bell peppers are tender, the make warm to exterior oven.

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

When the bell peppers are lightly refroidis for faciliter the manipulation, remove the peau, remove seeds and Cut roughly. Add to the skillet.

Add the tomato sauce. Blend the mixture roughly afin conserver a texture. Add the maple syrup. Season with salt and pepper. Heat over low heat for about 2–3 minutes.

At aide a spoon, former puits for y craquer the eggs. A time the blanc d'egg cooked, place a few pieces mozzarella, the tofu, avocado and the parsley.

Season with pepper.

Serve with bread grilled or pains naan hot.