Vegan Egyptian Shakshuka | Cooking With Jade

Vegan Egyptian Shakshuka

< 1 minute
Vegan Egyptian Shakshuka


Prep Time 10 minutes
Cook Time 25 minutes
Cuisine Egyptian
Servings 4



  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 can 400g crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne pepper optional, for heat
  • Salt and pepper to taste
  • Fresh parsley or cilantro chopped (for garnish)
  • Slices of bread or pita for serving


  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and minced garlic to the skillet. Sauté for a few minutes until the onion becomes translucent.
  • Add the diced bell peppers to the skillet and cook for another 5 minutes until they start to soften.
  • Stir in the crushed tomatoes, ground cumin, ground paprika, ground turmeric, and ground cayenne pepper (if using). Mix well to combine the ingredients.
  • Season the mixture with salt and pepper to taste.
  • Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
  • Create wells in the sauce with a spoon and carefully crack the eggs into the wells. Cover the skillet and cook for an additional 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
  • Sprinkle the Shakshuka with fresh parsley or cilantro for garnish.
  • Serve the vegan Egyptian Shakshuka hot with slices of bread or pita on the side.


Calories: 220 | Total Fat: 12g | Total Carbohydrates: 18g | Dietary Fiber: 5g | Protein: 9g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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