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VEGAN EGYPTIAN SHAKSHUKA

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

Equipment

Ingredients

  • 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
  • 200 g firm tofu or 1/2 cup chickpea flour batter or vegan egg substitute
  • Fresh parsley or cilantro chopped (for garnish)
  • Slices of bread or pita for serving

Instructions

  • Heat the olive oil in a large skillet over medium heat.
  • Add chopped onion and minced garlic. Sauté until the onion becomes translucent.
  • Add diced bell peppers. Cook for about 5 minutes until softened.
  • Stir in crushed tomatoes, cumin, paprika, turmeric, and cayenne. Mix well.
  • Season with salt and pepper to taste.
  • Reduce heat to low. Let the sauce simmer for 10–15 minutes, stirring occasionally.
  • To mimic eggs:
    Option 1: (Tofu): Slice tofu into thick pieces and nestle them into the sauce. Cover and simmer for 5–7 minutes to heat through.
    Option 2: (Chickpea batter or JUST Egg): Create small wells in the sauce, pour a few tablespoons of batter into each, cover the skillet, and cook for 5–7 minutes until set.
  • Garnish with chopped parsley or cilantro.
  • Serve hot with bread or pita.

Notes

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