Tofu Shakshuka – Happy Donabe Life

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion, thinly-sliced
• 2 cloves garlic, thinly-sliced
• 5 oz (150 g) shimeji mushrooms or your choice of mushroom
• 3 baby bell peppers or 1/2 regular size pepper, thinly-sliced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric (optional)
• 1/4 teaspoon cinnamon powder (optional)
• 1/2 teaspoon hot paprika
• 1/4 teaspoon chipotle flakes or cayenne pepper (optional)
• 1 1/2 tablespoons harissa
• 1 can (400 g) cherry tomatoes or crushed tomatoes
• 1/4 cup (60 ml) water
• Salt and freshly ground black pepper
• 7 oz (200 g) medium-firm tofu, press-drained and sliced into 8
• Some chopped herbs such as cilantro and dill
• 4 large eggs
• 4 oz (120 g) feta cheese, crumbled by hand
• Roasted sweet potatoes (I roast a whole medium size satsuma-imo/ Japanese sweet potato for about 35 min at 400F/ 200C in the oven, then peel and slice) or crusty bread to serve with