Easy Vegetarian Shakshuka Recipe - The Perfect Weeknight Meal | Hurry The Food Up

Easy Vegetarian Shakshuka Recipe – The Perfect Weeknight Meal

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Vegetarian Shakshuka is served on the blue table with parsley and bread #eggs #red onion | hurrythefoodup.com

Vegetarian Shakshuka might just be the perfect food for this blog.

It has no meat, lots of protein, lots of veggies, and it’s quick to make! That’s pretty much everything we look for in a recipe.

If you’re keeping up with food trends, you’ve certainly heard of shakshuka, but for those of you who haven’t, here’s a quick run down.

It’s a middle eastern food made of a base of cooked tomato sauce with poached eggs on top. Our easy shakshuka recipe includes onions, chili, parsley, oregano, and paprika. Toss in a little more chili, if you’re looking for a spicy shakshuka recipe.

Alternatively, you could try something called green shakshuka, which has a base of green veggies (shocker!) instead of tomatoes.

Either version is best eaten with a loaf of fresh bread, so that you can sop up all that good sauce at the end. Brown rice also works well!

If you’re looking for more middle eastern cuisine, you should learn how to make hummus!

The Origins of Vegetarian Shakshuka

This delicious dish might be a recent dinner trend for most of the world but it’s actually a traditional breakfast eaten in Northern Africa and the Middle East.

The history of shakshuka is somewhat debated but it seems that it was first created in Northern Africa, possibly from the meat stew called saksuka that was eaten in the Ottoman empire.

The meat was switched for poached eggs by North Africans and tomatoes were added somewhere along the way, making the easy shakshuka recipe we know today.

Eventually, it was brought to Israel by North African Jews where it got popular because the eggs are protein rich, it’s easy to cook and it’s based on cheap ingredients (which is why it’s perfect for this site).

The ingredients are on the table - red onion, tomatoes, tomato passata, eggs and red chili #pepper #bread | hurrythefoodup.com
The frying pan with cooked ingredients is on the table #oregano #tomatoes | hurrythefoodup.com
The tomato mixture is transferred into the ovenproof dish with eggs that is on the table #tomato passata #olive oil | hurrythefoodup.com

Ok, but how do I cook it?

While the history lesson is sure to interest some of you, it’s also pretty important that you know how to cook vegetarian shakshuka.

The trickiest part is cooking the eggs perfectly. We suggest cooking your shakshuka in the oven, despite some recipes doing it on the stovetop.

It can be tough to know when the eggs are cooked, but they should be totally opaque on top before you take the skillet out of the oven.

Once it’s out, move the skillet and the eggs should jiggle a bit. They will keep cooking in the tomato sauce after you take it out of the oven because of the leftover heat.

Do make sure that your eggs are fairly well cooked before you serve, as undercooked eggs can be dangerous!

All that being said, this easy vegetarian shakshuka recipe really isn’t too tough to make! Try it yourself below.

If you’re looking for more weeknight meal ideas, check out our list of vegetarian dinner recipes.

The dish is ready for munching #paprika #red chili | hurrythefoodup.com
Vegetarian Shakshuka is served on the blue table with parsley and bread #eggs #red onion | hurrythefoodup.com
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5 from 3 votes

Tomato Shakshuka

This easy vegetarian shakshuka recipe breaks everything down into simple steps for a great Shakshuka result every time!
Course Mains
Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 497kcal



  • ½ cup brown rice
  • 2 slices wholegrain bread


  • Pre-heat oven at 160 degrees. If using rice, cook according to packet instructions.
  • Heat the olive oil in a frying pan and fry off the chopped red onion. Once brown and softened, add the tinned tomatoes, chopped tomatoes and tomato passata and leave to simmer for 10 minutes.
  • Season the tomato mixture with salt, pepper, oregano and paprika. Continue to cook for 2 minutes.
  • Transfer the tomato mixture into an ovenproof dish. Create two small dips in the mixture and crack each egg into the well.
  • Bake for 8 – 10 minutes, until the egg is cooked – or done to your liking.
  • Finish the dish with a sprinkling of parsley and serve with brown rice or wholegrain bread.


Need more recipes? Check out these:
Another weeknight classic Speedy Vegan Burrito
A twist on middle eastern cuisine Falafel Salad
Summer refreshing Greek Pitas
The best dip Baba Ganoush
How to make Dukkah
Another delish Egg Bake with Tomato and Spinach
More roast veggies Stuffed Bell Peppers
Incredibly tasty and healthy Spinach Tomato Quesadilla


Nutrition Facts
Tomato Shakshuka
Amount Per Serving
Calories 497 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 164mg55%
Sodium 1358mg59%
Potassium 833mg24%
Carbohydrates 64g21%
Fiber 8g33%
Sugar 10g11%
Protein 16g32%
Vitamin A 2165IU43%
Vitamin C 56mg68%
Calcium 103mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!

This article has been medically reviewed by James Bell

Healthy, nutritious and absurdly tasty food? That’s what I’m all about. I love recipes which are full of flavour but are good for you too. My job in family medicine led me to become a nutrition professional as well, with an aim to get people healthier just by the food they eat.

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