This Vegan Shakshuka is a saucy, bold flavored, red pepper stew that’s perfect for dunking pieces of toasted pita bread. Top it off with amazingly creative vegan “eggs” for a fancy brunch dish that’s easy to make!
Ian’s Simple Shakshuka is the vegan shakshuka recipe from the new cookbook, BOSH! on a Budget. It’s rich, savory, and so satisfying.
Grab some pita bread and sop up every last drop! Find the full recipe below along with more details about the book.
Ingredients you need
Ingredients notes and substitutions
For the sauce
Tomatoes ~ Canned diced tomatoes work great here. You could also used crushed tomatoes.
Red bell pepper ~ The red bell pepper gets roasted, either on the stove top or under the broiler, which creates a rich, smoky flavor that is so so good! I used the broiler method, which worked great and seemed like less of a hazard than roasting them directly on the gas stove top burner. Just be sure to turn the peppers every 4 to 5 minutes to char them evenly on all sides.
In a pinch you can use a jarred roasted red pepper. Be sure to drain it before chopping. However, this recipe also calls for a roasted yellow bell pepper for the “egg yolk” and it’s just as easy to roast two peppers as it it to roast one.
Chili pepper ~ The cookbook recipe calls for a fresh red chili pepper. I used crushed red chili flakes instead since that’s what I had on hand. Worked great. Use what you have or leave it out if you don’t like spicy heat.
Ras el hanout ~ This is not a spice I had ever used before, but now that I have, I guarantee I’m going to use it a lot. It’s a Moroccan spice blend made up of cinnamon, coriander, ginger, paprika, allspice, turmeric, cumin, black pepper, and more.
I highly suggest buying a jar because you will love it, however, a quick Google search tells me that garam masala or curry powder can be used as a replacement in a pinch.
For the vegan egg white
Yogurt ~ Be sure to use unsweetened, plain non-dairy yogurt.
For the vegan egg yolk
Yellow bell pepper ~ The yellow bell pepper gets roasted for more flavor and then thrown in the blender with the remaining “yolk” ingredients. Not only does it provide great flavor, but this is how you’ll achieve the classic yellow color.
Mayo ~ Mayo traditionally is not vegan, but there are a few brands of vegan mayo on the market today. Or you can use a homemade vegan mayo. This adds to the creaminess of the yolk.
Tahini ~ Tahini adds an earthy, savory flavor and more creaminess.
How to make the recipe
Roast the peppers either over a gas burner on the stove or under the broiler. I chose the broiler method. Whichever method you choose, make sure to turn the peppers every 4 to 5 minutes so they char on all sides.
Once charred on all sides, place them in a bowl with a plate on top to let them steam while you continue with the rest of the recipe.
Sauté the onion until soft and translucent. Add the garlic and chili pepper (or crushed red pepper flakes) (1). Add the chopped cilantro stems (2).
Add the spices and stir to mix. Cook them for about 1 minutes until fragrant. Add the tomato paste and sugar (3). Mix well. Add the vinegar and let it evaporate (4).
Add the diced tomatoes (5), bay leaves and cinnamon stick (6). Stir and let simmer until thickened and bubbly.
Remove the skins from the roasted peppers by rubbing them with your fingers. Remove the seeds. Chop the red bell peppers and add it to the sauce (7). Stir to combine.
Mix together the “egg white” ingredients in a small bowl. Blend the egg yolk ingredients until creamy.
To finish the vegan shakshuka, make a few small wells in the sauce with the back of a spoon. Spoon a little of the “egg white” mixture into each well. In the middle of each white, spoon a bit of the “yolk.”
Garnish with chopped cilantro, sliced scallions, and freshly cracked black pepper (8). So fancy!
Note: While the vegan eggs are super creative and look fancy, the tomato/red pepper sauce would be absolutely delicious even without them.
How to serve
This sauce is best served with pita, naan, toast, crusty bread or garlic bread for dipping and dunking. Use gluten-free bread, if desired.
While traditional shakshuka served with poached eggs can be eaten as a main dish, this vegan shakshuka is more of an appetizer, snack or side.
This recipe can easily be doubled to serve 4!
Fridge: Store leftovers of this vegan shakshuka sauce in an air-tight container in the fridge for 5 to 7 days. Any pita bread used should be stored separately.
Freezer: You can also freeze leftover sauce. Transfer to a freezer-safe container or plastic bag. It should keep well for up to 3 months.
Bosh on a Budget Cookbook
The cookbook features over 100 delicious vegan recipes with big, bold flavors that also happen to be budget-friendly.
The BOSH! boys provide lots of tips and tricks for cooking on a budget, including batch cooking, making homemade staples, adapting to the seasons, and reducing food waste.
Take a peek at some of the tasty recipes you’ll find inside…
- Breakfast + Brunch ~ Homemade Crumpets; Ultimate Cinnamon Rolls; Hash Brown Breakfast Pizza; and the vegan shakshuka recipe featured in this post, Ian’s Simple Shakshuka
- Soups, Salads + Light Meals ~ Carrot & Cilantro Soup; General Tso’s Tofu; Sweet Potato Salsa Salad
- Food For Friends ~ Veg Pakoras & Mixed Chutneys; Tacos Acorazados; Tempeh Vindaloo; Turkish-Style Pizza
- Comfort ~ Super Easy Lasagna; Swedish-Style Meatballs, Mashed Potatoes & Gravy; Thrifty Roast Dinner
- Sweet ~ Apple Tarte Tatin; Skillet Biscoff Brownie; Lemon Drizzle Traycake
- Staples ~ Homemade Tofu; Homemade Pasta; Homemade Stocks
Shakshuka is a North African, one-skillet, dish that typically consists of eggs poached in a smoky, savory tomato sauce. In this vegan shakshuka, obviously there are no real eggs. However, the look of poached eggs is produced by creatively using plant-based ingredients.
It’s traditionally served with warm pita bread or naan, gluten-free if desired. This vegan shakshuka is also wonderful served over pasta or rice or with a side of roasted potatoes.
You can absolutely eat this vegan shakshuka for dinner. Because there aren’t actual eggs in this recipe, I suggest adding some protein, like baked tofu or chickpeas, to make it a bit heartier.
More vegan brunch recipes
- Vegan Avocado Toast
- Vegan Breakfast Casserole
- Homemade Veggie Cream Cheese
- Blueberry Breakfast Cake
- Peanut Butter Pancakes
- Breakfast Nachos
- Coffee Granola
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Don’t forget to grab a copy of Bosh on a Budget for yourself!
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 large white onion
- 1 fresh red chili
- 3 cloves garlic
- handful of fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked sweet paprika
- ½ teaspoon ras el hanout
- 1 ½ tablespoons tomato paste
- 1 teaspoon superfine sugar
- 1 tablespoon red wine vinegar
- 1 can (14 oz) chopped tomatoes
- 2 bay leaves
- 1 cinnamon stick
For the "egg yolks"
- ½ yellow bell pepper
- ½ tablespoon plant-based mayo
- 1 heaped teaspoon tahini
- ½ lemon
For the "egg whites"
- 4 tablespoons plant-based yogurt
- ½ lemon
- 1 scallion
- 4 pita breads
Blacken the bell peppers
- Light your largest gas ring or preheat your broiler to high.
- Put the red and yellow bell peppers directly on the flame or under the broiler for 10 to 15 minutes, turningthem every 5 minutes, until blackened on all sides.
- Set aside in a bowl to cool and steam with a plate over the top.
Cook the vegetables
- Place the skillet over medium heat and pour in the olive oil.
- Peel and finely chop the onion and add it to the pan.
- Halve the chili. Dice one half and finely slice the other. Peel and grate the garlic cloves. Add the diced chili and garlic to the pan and stir, cooking for 5 minutes.
- Finely chop the cilantro stems and add them to the pan, reserving the leaves. Add the oreagno and the spices. Stir and cook for another 5 minutes.
- Add the tomato paste and sguar and stir for 5 to 10 minutes, until the mixture is getting darker and sticky.
- Add the vinegar to the pan and let it bubble away and evaporate.
- Add the canned tomatoes, bay leaves, and cinnamon and a good splash of water and leave to simmer for 8 to 10 minutes, until thickened and combined. Lower the heat and keep warm until needed.
Peel the bell peppers
- Rub the burned skin from the cooked bell peppers with your fingers. Seed and roughly chp the peppers. Add the red pepper to the shakshuka. Put the yellow pepper in the blender.
Make the "egg yolk"
- Add the plant-based mayo and tahini to the blender with the yellow pepper. Squeeze in the juice of the lemon and season with the salt. Blend to a paste.
Make the "egg white"
- Put the yogurt in a bowl. Squeeze in the juice of the lemon and season with salt. Mix to combine.
Finish the shakshuka
- Rmoeve the bay leaves and cinnamon stick from the pan. Taste the shakshuka and adjust the seasoning, if necessary. If it looks dry, add a splash of water and stir it in. Make sure it's nice and warm.
- Press the back of a spoon into the mixture to make 4 wells. Spoon a tablespoon of the "egg white" into each well. use a teaspoon to add a spoonful of the "egg yolk" into the center of each white.
- Broil or toast the pitas. Scatter the reserved cilantro leaves over the shakshuka. Finely slice the scallion and scatter it over along with the sliced red chili. Serve the pitas alongside for dipping.