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Recipes » Side Dishes » Easy Vegan Shakshouka
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Easy Vegan Shakshouka


Tomato-pepper base ingredients

  • ½ small onion, diced
  • ½ diced pepper, diced
  • 1 tsp garlic, minced
  • 1 14 oz. can diced tomatoes
  • 1 Tbsp tomato paste
  • ¾ tsp of salt
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp brown sugar
  • Chilli powder to taste
  • ¼ cup water

Vegan 'egg' ingredients

  • ⅓ cup water
  • ¼ cup chickpea flour
  • ½ tsp kala namak salt or sea salt

Other ingredients

  • Parsley or chives to garnish


  • 1. Preheat oven to 400 degrees F.
  • 2. Sauté onion in a bit of vegetable broth until softened and then add all other ingredients for the tomato-pepper base. Season to taste with a bit of chilli powder.
  • 3. Let reduce for 5-7 minutes.
  • 4. In the meantime make the vegan 'egg' by either blending or whisking all the ingredients. Make sure there are no lumps.
  • 5. Pour the vegan 'egg' mixture over the pan with the tomato-pepper sauce.
  • 6. Bake for 20 minutes.
  • 7. Serve garnished with parsley and/or chives and have some bread with hummus on the side.

Cooking Tips

  • 1. For the most egg-like flavor use kala namak salt, also known as black salt, which has a sulphuric taste, just like eggs. It is often used in Indian cuisine.

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