Have you ever tried shakshuka? A popular dish in Northern Africa and the Middle East that consists of poached eggs in a chunky tomato sauce. Traditionally eaten as breakfast, this vegetarian shakshuka also makes a great easy lunch or dinner.
This vegetarian dish consists of a couple of pantry staples and makes the perfect quick and easy weeknight meal. This traditional shakshuka recipe includes eggs, but you can just omit them for a vegan version.
For more easy dinner recipes see Vegetarian Chili con Carne, Moroccan White Bean Stew, or Potato Goulash.
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What is Shakshuka?
Shakshuka is a North African dish of eggs poached in a thick sauce of tomatoes, red peppers and spices. It's a simple dish, that's typically eaten in many parts of North Africa and the Middle East.
There are many versions of shakshuka, including different veggies and spices. The original recipe includes eggs but you can create a vegan version by omitting the eggs and using vegan feta.
Why you'll love this recipe
- It’s a simple recipe that’s ready in 30 minutes!
- It’s rich in protein (chickpeas, eggs, feta).
- It includes 5 different types of plants and is high in fiber. Your gut will love this diversity.
- It’s meal prep- and freezer friendly!
Ingredients & substitution notes
- Onion: I prefer using red onion for this recipe but white onion works just as fine.
- Garlic: This recipe calls for fresh garlic, you could use garlic powder instead or omit if you can't have garlic.
- Red Bell Pepper: The classic recipe calls for red bell peppers but you can also use green bell peppers instead. The taste might be different though (less sweet).
- Canned Tomatoes: Are used to create that authentic tomato sauce. You could also use fresh tomatoes but there will be more prep time involved.
- Spices: Cumin powder, smoked paprika and sweet paprika powder are crucial to create the specific taste of this recipe and should not be omitted. Additionally, you could add some cayenne pepper or chili powder if you like it spicier.
- Eggs: Traditionally, shakshuka includes eggs that get added at the end. Simply omit for a vegan shakshuka recipe.
- Feta Cheese: Go for vegan feta if you want this recipe to be vegan.
- Fresh Herbs: Such as fresh cilantro or parsley make a great addition to this recipe. I recommend adding some shortly before serving.
How to make vegetarian shakshuka
This easy one-pot meal consists of only a handful of ingredients and comes together in no time.
STEP 1: Fry onion & garlic. Start by heating some olive oil in a large skillet or cast iron pan over medium-high heat. Add chopped onion and garlic.
Fry until translucent while stirring once in a while.
STEP 2: Spices. Add the spices (cumin, sweet paprika powder, smoked paprika powder, pepper, salt) and fry again for 30 seconds.
STEP 3: Add veggies. Then add in bell pepper, chopped tomatoes, maple syrup and veggie broth.
STEP 4: Let simmer with a lid on for about 15 minutes.
STEP 5: Add chickpeas and let simmer without a lid for 5 more minutes until the sauce thickens.
STEP 6: Eggs. Make small wells using a spoon. Crack an egg into each well. Let simmer with a lid on for another couple of minutes (between 4-7) depending on if you like cooked or runny eggs. Close to the 4 minutes, the egg yolks might still be a bit runny (skip this step for a vegan version).
STEP 7: Feta & herbs. Add a generous sprinkle of (vegan) feta and fresh parsley and enjoy with some crusty bread like homemade naan or pita on the side.
Variations
- Vegan Option: For a vegan shakshuka, omit the eggs and choose a vegan feta.
- Without Chickpeas: You could use canned beans (white beans, black beans) or canned lentils instead.
Optional add-ins
- Chorizo Sausage: I love adding vegan spicy chorizo sausages at the same time as the chickpeas. This gives some additional interesting flavors. vegetarian. That’s of course optional.
- Other Veggies: Feel free to add in other veggies such as a handful of fresh spinach. lentils.
- Harissa paste: Feel free to stir in a teaspoon of harissa paste for flavors.
- Spicy: Add some spiciness by adding some chili or red pepper flakes.
What to serve with shakshuka?
- Flatbread: Any type of flatbread such as homemade naan or pita bread would taste great alongside this vegetarian shakshuka.
- Rice: Would also work well as a side dish. I usually prefer brown rice over white rice because of its nutritional benefits. But that’s completely up to your own preferences!
- Roasted Potatoes: Also make a great side dish!
- Salad: This Shakshuka also pairs well with a leafy green salad or tzatziki salad.
Meal prep option
This shakshuka recipe can easily be prepared ahead of time. It will taste just as good the next day.
Follow the recipe steps until the eggs. Cover with a lid and store in the fridge overnight. Gently reheat on the stove and add the eggs shortly before serving.
Storing
- To store: Store in an airtight container in the fridge for up to 1 day (preferably without the eggs already added).
- To freeze: Transfer leftover shakshuka to a freezer-friendly container and freeze. Let it thaw in the fridge or on the counter overnight before consuming.
- To reheat: Can be reheated on the stove or in the microwave.
FAQs
Shakshuka bursts with flavors- if you like middle eastern types of spices, roasted tomatoes and generally dishes with thick, chunky sauces, then this one might be for you!
Yes, if you're not a fan of eggs or want to make a vegan shakshuka version, then simply omit the eggs.
More easy dinner recipes
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📖 Recipe
Vegetarian Shakshuka
Ingredients
- olive oil
- 1 red onion, coarsley chopped
- 3 garlic cloves chopped or minced
- 1 big or 2 small red bell peppers, chopped into small chunks
- 1 14oz can of chopped tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika powder
- 1 teaspoon sweet paprika powder
- pinch of salt + cayenne pepper
- chili powder *optional
- 2 tablespoon maple syrup or other sweetener of choice *see notes
- ⅓ cup veggie stock
- 1 14oz can chickpeas
- 3 eggs
- handful of crumbled feta *rennet-free or vegan if preferred
- handful of fresh herbs (parsley)
Instructions
- Heat a drizzle of olive oil in a large pan or cast iron skillet over medium heat.
- Add onion and garlic and sauté for a couple of minutes until onion is translucent.
- Then add spices (cumin, sweet paprika, smoked paprika, pepper & salt) and fry for another 30 seconds.
- Add chopped tomatoes, maple syrup and veggie broth. Cover with a lid, lower heat and let simmer for about 12-15 minutes.
- Fold in chickpeas and let simmer without a lid for another 5 minutes until the sauce thickens.
- Taste and adjust seasoning.
- Then it’s time to add the eggs. Make 3 little holes in the curry and crack an egg into each hole.
- Cover with a lid and let simmer with reduced heat for about 4-7 minutes, depending on how runny you like your eggs (4 minutes will result in quite runny yolks).
- Sprinkle the finished dish with some crumbled feta fresh herbs.
- Serve with some bread of choice (I highly recommend some naan or pita).
Video
Notes
- Vegan Option: Omit eggs and use vegan feta.
- Chickpeas: If you’re planning on having some sort of bread as a side dish then 1 can of chickpeas is usually enough. If you’re eating this without a side dish, I would recommend adding another half a can of chickpeas.
- Homemade Naan: Check out this naan recipe for a delicious side dish option.
- Meal Prep Option: Follow the recipe steps until the eggs. Cover with a lid and store in the fridge overnight. Gently reheat on the stove and continue with the recipe steps for the eggs.
- To store: Store in an airtight container in the fridge for up to 1 day (preferably without the eggs already added).
- To freeze: Transfer leftover shakshuka to a freezer-friendly container and freeze. Let it thaw in the fridge or on the counter overnight before consuming.
- To reheat: Can be reheated on the stove or in the microwave.
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