Vegan Braised Eggs with Tomatoes and Spinach

Savor the comforting flavors of Vegan Braised Eggs with Tomatoes and Spinach—a plant-based twist on a classic Mediterranean-inspired dish. This hearty recipe features a rich, spiced tomato sauce infused with paprika, cumin, and garlic, simmered to perfection with tender spinach. The showstopper? Creamy silken tofu blended with nutritional yeast, turmeric, and kala namak (black salt) to create velvety vegan "egg" pockets that beautifully mimic traditional poached eggs. Ready in just 45 minutes, this one-skillet meal is as visually stunning as it is satisfying, making it perfect for brunch or a light dinner. Top with fresh parsley for a vibrant finish and serve with crusty bread or warm pita for the ultimate dipping experience. Packed with wholesome ingredients and bold flavors, this vegan recipe is a nutritious and flavorful masterpiece!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 units Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 14.5 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 5 ounces Fresh spinach
• 14 ounces Silken tofu, drained
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric
• 0.25 teaspoon Kala namak (black salt)
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes, or until translucent.

Step 3

Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.

Step 4

Add the canned diced tomatoes (with their juice), tomato paste, paprika, ground cumin, salt, and black pepper to the skillet. Stir to combine.

Step 5

Bring the mixture to a simmer, lower the heat, and let it cook for about 10 minutes until slightly thickened.

Step 6

While the sauce is simmering, prepare the vegan 'eggs'. In a blender, combine silken tofu, nutritional yeast, turmeric, and kala namak. Blend until smooth and creamy.

Step 7

Stir the fresh spinach into the tomato sauce and cook for another 3 minutes until wilted.

Step 8

Using a spoon, make four small wells in the sauce and pour the vegan 'egg' mixture into each well.

Step 9

Cover the skillet and let the mixture cook for 5-7 minutes, until the 'eggs' are heated through and slightly firm.

Step 10

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1267.8g)

Amount per serving	% Daily Value*
Calories	863.8

Total Fat 52.8g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 6.2g
Cholesterol 8.2mg	0%
Sodium 2395.0mg	0%
Total Carbohydrate 60.9g	0%
Dietary Fiber 21.8g	0%
Total Sugars 28.3g
Protein 39.3g	0%

Vitamin D 0IU	0%
Calcium 783.3mg	0%
Iron 17.7mg	0%
Potassium 2457.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 17.9%

Carbs: 27.8%