Vegetarian Shakshuka

shakshuka in a big cast iron pan with three eggs, next to it some bread and fresh parsley.

Author: Katie

This easy vegetarian shakshuka recipe consists of a few basic ingredients and makes the perfect dish on busy weeknights. It’s a traditional north African dish that consists of chickpeas and feta in a chunky tomato sauce.

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5 from 10 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Breakfast, Main Course

Cuisine: African, Middle-Eastern Inspired

Servings: 2 people

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)

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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