Sometimes I just fancy 'veganising' a shakshouka too. Making a vegan shakshuka recipe is a brilliant idea for those vegan days. Perfect! It is absolutely to die for. I add black Himalayan salt which tastes just like eggs and I add silken tofu seasoned with black salt too. I also add some eggplant or aubergines nicely fried in a little olive oil. I cannot tell you how good this is. Even my son who is not an aubergine lover at all loves this recipe. This is also a great version for those that are not particularly in love with eggs. Vegan cheese (yeast extract) sprinkled over is so delicious.