Vegetarian Shakshuka
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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Servings: 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 (75 ml) 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 bell pepper, 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
Serving: 1. | Calories: 571kcal | Carbohydrates: 69g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 268mg | Sodium: 1381mg | Potassium: 1310mg | Fiber: 16g | Sugar: 26g | Vitamin A: 3772IU | Vitamin C: 100mg | Calcium: 360mg | Iron: 8mg
All nutritional information is based on third-party calculations and should be considered estimates.
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