Easy Ingredient Swaps: 3 Recipes for a Tunisian Stew

This hearty stew from Brandon Frohne, 
executive chef of Mason’s restaurant in Nashville, Tennessee, will warm your belly and your soul. 
It’s a riff on shakshouka, a Tunisian stew featuring 
eggs poached in a tomato sauce with peppers and 
spices. Start with the top list of ingredients, then add protein, stock, and toppings based on your dietary preference. Share it as a one-plate dish with two spoons.
Start with:

1/2 sliced red bell pepper
1/2 sliced green bell pepper
1/2 sliced fennel bulb
1/2 cup chopped kale
1/2 cup minced white onion
1/2 tbsp minced garlic
1 tbsp olive oil
2 cups diced tomatoes
1 tbsp tomato paste
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp crushed red pepper
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Make it omnivore with:

1/4 lb organic, free-range ground turkey
1/2 cup chicken stock
1/4 cup part-skim ricotta
2 organic, free-range eggs
Make it vegetarian with:

1/4 lb vegetarian protein crumbles, such as Lightlife Smart Ground
1/2 cup vegetable stock
1/4 cup part-skim ricotta
2 organic, free-range eggs
Make it vegan with:

1/4 lb vegetarian protein crumbles