Mediterranean-Style Poached 'Eggs'

I'm having more fun with trompe l'oiel eggs tonight. This time, to make 4 'eggs' combine 1 (12.3-ounce) package firm silken tofu, 2 tablespoons water, 1 tablespoon corn starch and 1/4 tsp. turmeric (for color) in a food processor, and process until smooth. Set aside in the fridge until ready to use.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 1 and 1/2 cups chopped onion, 1 cup green bell pepper strips and 1 minced garlic clove; saute 5 minutes. Add 1/2 tsp. cumin and 1/2 tsp. paprika and saute another minute.

Reduce the heat to medium, then add 2 and 1/2 cups canned crushed tomatoes, 1/4 tsp. black pepper, and one (14-ounce) can of artichoke hearts, drained and cut in half. Cook for 5 minutes, stirring occasionally.

Make 4, 3-inch holes in the tomato mixture using the back of a large spoon. Evenly divide your 'egg' mixture into the 4 holes, then cover and let cook for 8 minutes. Remove from heat and sprinkle the top with 1/4 cup chopped parsley, 1/4 cup chopped and pitted kalamata olives, and 1/4 cup shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods).

Place 4 French bread baguette slices on each of 4 plates (about 1 and 1/2 ounces each). Carefully transfer one 'egg' to the top of each bread slice - they really will have set well during cooking, so this step is easier than it sounds. Spread 3/4 cup of the tomato mixture around each bread slice.

Each of the 4 servings if 320 calories. Enjoy your 'eggs'!

Cost:
onion $1.01
green bell pepper $0.86
canned crushed tomatoes $2.19
artichoke hearts $2.49
firm silken tofu $1.67
kalamata olives $6.99
baguette $1.29